1 quart vanilla ice cream, softened
1 graham cracker crust (9 inches)
1/2 cup peanut butter
1/3 cup light corn syrup
HEATH English Milk Chocolate Toffee Bits
Spread half of the ice cream into crust. Combine peanut butter and corn syrup; spread over ice cream. Top with remaining ice cream. Drizzle with chocolate syrup and sprinkle with nuts and toffee bits.
Cover and freeze for 3-4 hours. Remove from the freezer 15 minutes before serving. Yield: 6-8 servings.