Peanut Butter Ice Cream Cake 18 ounces graham crackers 3/4 cup salted cocktail peanuts 4 teaspoons butter or margarine, melted 4 teaspoons granulated sugar 1 quart vanilla ice cream, softened 1/2 cup chunky-style peanut butter Chopped salted cocktail peanuts Process crackers and peanuts in a food processor or blender. Combine cracker crumbs, nuts, sugar and butter. Pat into a 9-inch square pan. Bake 8 minutes 375 degrees F. Chill. Mix ice cream and peanut butter on medium speed of an electric mixer until blended. Pour over chilled crust. Sprinkle with chopped peanuts. Freeze 6 hours or until firm.