4 c. vanilla ice cream, slightly softened
1 (9") ready made chocolate pie crust
1/2 c. creamy peanut butter
4 c. mocha almond ice cream, slightly softened
1 c. chocolate fudge sauce, warmed
Whipped cream
1/2 c. walnuts, coarsely chopped
8 maraschino cherries

Spread vanilla ice cream evenly in pie crust, smoothing top; freeze 30 minutes. In glass container in microwave oven or in small saucepan over low heat, melt peanut butter until smooth and spreadable; spread over vanilla ice cream. Freeze 30 minutes or until hardened.

Spread mocha-almond ice cream over peanut butter, mounding high toward center of pie; smooth surface. Freeze 6 hours or overnight.

To serve: Cut pie into 8 pieces. Top each piece with 2 tablespoons fudge sauce, whipped cream to taste, 1 tablespoon walnuts and 1 cherry. Makes 8 servings.