1 qt. vanilla ice cream, softened
1/2 c. light corn syrup
1/3 c. creamy peanut butter
2/3 c. chopped dry roasted salt free peanuts
1 (9") graham cracker crust, chilled

Press half of softened ice cream into pie crust. In small bowl, stir corn syrup and peanut butter until well blended. Pour half of mixture over ice cream; sprinkle with half of peanuts; repeat layering. Cover and freeze overnight. Let stand at room temperature 5 minutes for easy cutting.