Peanut Brittle Ice Cream Pie

• 9 whole Graham Crackers
• 1/4 cups Granulated Sugar
• 5 Tablespoons Unsalted Butter, melted
• 1-1/2 teaspoon Vanilla Extract
• 3 pints Vanilla Ice Cream, Firm
• 1 cup Caramel Sauce, Purchased Or Homemade, Extra For Garnish
• 1/2 cups Cocktail Peanuts, Salted And Roasted
• 1 cup Peanut Brittle, Coarsely Chopped, Extra For Garnish

1. Preheat oven to 350u0b0F. Spray a 9-inch pie dish, set aside.
2. Finely grind graham crackers in a processor. Combine in a large bowl the ground graham crackers, sugar, melted butter and vanilla; blend until moist crumbs form. Press crumbs firmly onto the bottom and up the sides of the pie dish. Freeze 15 minutes.
3. Bake crust until light brown, about 10-12 minutes. Freeze 1 hour. Spoon 1 1/2 pints ice cream into the crust, layer plastic wrap over the ice cream and pat down gently until layer is smooth. Peel off the plastic. Drizzle 1/2 cup of caramel sauce, sprinkle the salted peanuts and 1/2 cup of peanut brittle.
4. Spoon remaining 1 1/2 pints ice cream over and repeat the same method with a plastic sheet. Peel off the plastic and discard. Drizzle the remaining 1/2 cup of caramel sauce. Sprinkle pie with remaining 1/2 cup brittle. Freeze 4 hours.
5. Make ahead: Pie can be made 3 days ahead;. Wrap with plastic and foil, then freeze.
6. Cut a wedge of ice cream pie, drizzle over extra sauce and sprinkle extra brittle on top.

crackers, ubc, unsalted butter, vanilla, vanilla ice cream, caramel sauce, cocktail peanuts, peanut brittle

Taken from tastykitchen.com/recipes/desserts/peanut-brittle-ice-cream-pie/ (may not work)