Yield: 8 servings

Preparation time: 10 minutes
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Crust:
1 package Jiffy pie crust mix
1 tablespoon peanut butter
3 tablespoons cold water
1/4 cup chopped nut (save 1 tablespoon for topping)
Filling:
1/3-1/2 cup fudge topping
1/4 cup peanut butter
3 tablespoons light corn syrup
1 quart ice cream, softened
1 container (16 ounces) whipped topping, thawed

Preheat oven to 450 degrees.

Cream peanut butter together with the pie crust mix.
Add water and chopped nuts. Stir until dough holds together.
Form a ball with the dough and cut in half.
Roll one half to fit an ungreased 9 inch pie pan.
Prick well with fork.

Bake for 10 minutes.
Set aside to cool. (Use remaining dough for another pie or for tart shells).

Filling:
Mix together fudge topping, peanut butter and corn syrup until well blended.
Spread half of the fudge mixture on top of the pie crust.
Spread softened ice cream on top of fudge mixture.
Heat remaining fudge mixture in microwave for 15 seconds, and then spread over ice cream.
Cover with whipped topping.
Sprinkle with reserved nuts.
Freeze.
Remove from freezer 15 minutes before serving for easier cutting.

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