Ingredients
1 quart vanilla ice cream, softened1 graham cracker crust (9 inches)1/2 cup peanut butter1/3 cup light corn syrupChocolate syrupChopped walnuts
Preparation
Spread half of the ice cream into crust. Combine peanut butter and corn syrup; spread over ice cream. Top with remaining ice cream. Drizzle with chocolate syrup and sprinkle with nuts.
Cover and freeze for 3-4 hours. Remove from the freezer 15 minutes before serving.
