Peanut Butter Swirl Torte



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 13x9 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.

Freeze overnight.