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Peanut Butter and Fudge Ice Cream Pie

 

24 peanut butter sandwich cookies (about 12 ounces)

1/3 cup butter, melted

1 (18-ounce) jar hot fudge sauce

1 1/2 quarts vanilla and peanut butter swirl ice cream, softened

1/4 cup chopped roasted and salted peanuts

1. Finely grind cookies in processor. Add butter; blend until moist crumbs form. Press crumb mixture over bottom and up sides of 9-inch springform pan.
2. Heat sauce in microwave or in small saucepan until warm. Pour 1 cup sauce over bottom of crust. Freeze 1 hour.
3. Spoon ice cream over sauce in pan; smooth top. Freeze until firm, about 2 hours.
4. Rewarm remaining sauce in microwave or saucepan until warm. Pour over ice cream, covering completely. Sprinkle peanuts in a border around edge of pie. Freeze until set, about an hour.
5. Run sharp knife around pan sides to loosen crust. Release pan sides. Cut pie into wedges and serve.

Serves 12.

Note: Can be prepared 1 week ahead. Cover and keep frozen.