For the crust:
9 whole graham crackers
1/4 cup (packed) dark brown sugar
5 tablespoons butter, melted (or canola oil if you want to make this pareve)
1 1/2 teaspoons vanilla extract
1/2 cup roasted peanuts
3 pints vanilla ice cream, low-fat ice cream or pareve ice cream, slightly softened
5 tablespoon creamy peanut butter
1 jar dulce de leche or pareve caramel
1 cup coarsely chopped peanut brittle
Preheat oven to 375 degrees.
Finely grind graham crackers and brown sugar in processor. Add melted butter or canola oil and vanilla; blend until moist crumbs form. Add nuts; blend just until finely chopped. Using plastic wrap as aid, press crumbs firmly onto bottom and up sides of foil-lined pie dish. Freeze 15 minutes. Remove from freezer and bake crust until brown, about 15 minutes. Remove from oven and cool.
Drizzle 1/2 cup caramel sauce over bottom of crust. Freeze 30 minutes. Spoon half the ice cream or about 1 1/2 pints ice cream into the crust; smooth the top. Drop or pipe 3 tablespoons peanut butter over the ice cream, spreading carefully. Then pipe 2 tablespoons caramel over the ice cream and sprinkle with 1/2 cup brittle. Freeze 1 hour.
Spoon remaining ice cream over the brittle and smooth the top. Drizzle the remaining peanut butter over and top with caramel. Sprinkle edge of pie with 1/2 cup brittle, chopped fine. Freeze 4 hours before serving.
Talk about the “wow” factor!