6 oz. peanut brittle coarsely chopped
1 (6 oz.) butter flavored ready crust
1/2 c. heavy whipping cream
1/4 c. smooth peanut butter
2 1/2 pts. vanilla ice cream slightly soft
2/3 c. milk chocolate chips
1/4 c. confectioners' sugar

Reserve some peanut brittle for the top. Mix remaining brittle with ice cream in large bowl. Spoon into pie crust, mounding in center. Smooth with spatula, cover with foil and freeze at least 6 hours or overnight. Stir chocolate chips and heavy cream in a medium size saucepan over low heat until chocolate melts and mixture is smooth. Stir in confectioners' sugar and peanut butter until blended. Put pie on waxed paper to catch drips. Pour chocolate mix evenly over filling, spreading it quickly with spatula. Freeze, decorate with brittle.