Peanut Brittle Ice Cream Pie

Preheat oven to 350°F. Spray a 9-inch pie dish, set aside.

Finely grind graham crackers in a processor. Combine in a large bowl the ground graham crackers, sugar, melted butter and vanilla; blend until moist crumbs form. Press crumbs firmly onto the bottom and up the sides of the pie dish. Freeze 15 minutes.

Bake crust until light brown, about 10-12 minutes. Freeze 1 hour. Spoon 1 1/2 pints ice cream into the crust, layer plastic wrap over the ice cream and pat down gently until layer is smooth. Peel off the plastic. Drizzle 1/2 cup of caramel sauce, sprinkle the salted peanuts and 1/2 cup of peanut brittle.

Spoon remaining 1 1/2 pints ice cream over and repeat the same method with a plastic sheet. Peel off the plastic and discard. Drizzle the remaining 1/2 cup of caramel sauce. Sprinkle pie with remaining 1/2 cup brittle. Freeze 4 hours.

Make ahead: Pie can be made 3 days ahead;. Wrap with plastic and foil, then freeze.

Cut a wedge of ice cream pie, drizzle over extra sauce and sprinkle extra brittle on top.