1 1/2 c. graham cracker crumbs
1/4 c. sugar
1/2 c. melted butter
1/2 c. crunchy peanut butter
1 qt. vanilla ice cream, softened
1/2 c. Cool Whip

Combine crumbs, sugar and butter. Stir well. Reserve 2 tablespoons for garnish. Firmly press remaining crumbs into 9-inch pie pan. Chill well. Stir peanut butter into soft ice cream. Fold in Cool Whip. Spoon into crust and garnish with crumbs. Freeze until firm. Let stand at room temperature 10 to 15 minutes before serving.