1 ready pie crust (graham cracker)
1/2 c. creamy peanut butter
1/4 c. honey
1 qt. vanilla ice cream
1/2 c. chopped cashews
6 oz. chocolate fudge topping

Mix peanut butter and honey. Stir mixture into softened ice cream. Spoon half of ice cream mixture into pie crust. Sprinkle with half cashews. Drizzle 4 oz. fudge sauce over cashews. Spoon remaining ice cream mixture into crust. Sprinkle with remaining cashews. Drizzle 2 oz. fudge sauce over cashews. Freeze until firm (about 6 hours).