2 tablespoons creamy peanut butter
2/3 cup chocolate fudge topping
1 (9-inch) pie shell, baked
1 quart vanilla ice cream, softened
1 tablespoon coarsely chopped peanuts

Mix peanut butter with fudge topping until smooth. Spread half in bottom of baked shell. Freeze 1 hour.

Spoon ice cream into pie shell, smoothing surface. Freeze 1 hour.

Pour remaining peanut butter/chocolate mixture on top of ice cream, spreading to create a marbled effect. Sprinkle with peanuts. Cover and freeze several hours or overnight until firm.

Place pie in refrigerator for 10 to 15 minutes before serving for easier cutting.