3 cups peanut butter sandwich cookie crumbs (about 20 cookies)
6 tablespoons butter, melted
5 medium bananas, sliced 1/2 inch thick
1 jar (18 to 19 ounces) hot fudge topping, heated
1/2 gallon vanilla ice cream
1 cup peanut butter
1/3 cup honey
1/4 cup chopped peanuts
Combine crumbs and butter; mix well. Press onto bottom of 13×9 inch pan.
Place banana slices over crust; top with 1 1/4 cups topping, spreading to cover bananas.
Freeze 1 hour or until firm. Scoop ice cream into large bowl; let soften slightly.
Combine peanut butter and honey; mix well.
Fold peanut butter mixture into ice cream; do not mix completely.
Spoon over hot fudge layer; smooth to form even layer.
Drizzle remaining topping over ice cream; sprinkle with peanuts.