Tin Roof Pie

Source: Honey Maid Grahams

22 squares HONEY MAID Chocolate Grahams,
    finely crushed (about 2 cups crumbs)
6 tablespoons margarine or butter, melted
1 quart vanilla ice cream, softened
3/4 cup caramel topping, divided
3/4 cup PLANTERS COCKTAIL Peanuts,
    chopped, divided
Prepared whipped topping, for garnish

Mix graham crumbs and margarine or butter in small bowl. Set aside 1/4 cup crumb mixture for garnish. Press remaining crumb mixture on bottom and side of 9-inch pie plate. Freeze for 15 minutes.

Blend ice cream, 1/2 cup caramel topping and 1/2 cup peanuts in medium bowl with wooden spoon. Spoon into prepared crust. Top with reserved crumb mixture, drizzle with remaining caramel sauce and sprinkle with remaining peanuts. Freeze 4 hours or until firm.

Serve garnished with whipped topping if desired.

Makes 8 servings.