2 c. graham crackers
1/4 c. sugar
1/3 c. butter, melted

Prepare graham cracker crust in 9-inch pan. Chill.

1/4 qt. vanilla ice cream
1/2 c. light corn syrup
1/3 c. creamy peanut butter
2/3 c. salt free peanuts, chopped

Press half of ice cream in pie crust. In a bowl, stir peanut butter and syrup together. Pour half of mixture over ice cream. Sprinkle with half of peanuts. Repeat layers. Freeze about 5 hours. Makes 10 servings.