PEANUT BUTTER ICE CREAM CAKE

18 oz. graham crackers
3/4 C. peanuts; salted cocktail
4 tsp. butter or margarine, melted
4 tsp. sugar
1 qt. vanilla ice cream, softened
1/2 C. chunky-style peanut butter
Chopped salted cocktail peanuts

Process crackers and peanuts in a food processor or blender.
Combine cracker crumbs, nuts, sugar and butter. Pat into a
9-inch square pan. Bake 8 minutes 375ºF. Chill.

Mix ice cream and peanut butter on medium speed of an electric
mixer until blended. Pour over chilled crust. Sprinkle with
chopped peanuts.
Freeze 6 hours or until firm.