1 (6 oz.) Graham Cracker crust
1/2 c. creamy peanut butter
1/4 c. honey
1 qt. vanilla ice cream, softened
1/2 c. cashews, chopped
6 oz. chocolate fudge topping

Mix peanut butter and honey. Stir mixture into softened ice cream. Spoon half of mixture into crust. Sprinkle half of nuts and fudge topping over ice cream. Spoon remaining ice cream into crust and again sprinkle with remaining cashews and fudge topping. Freeze overnight.