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Yehudah Levy's Three Layer Ice Cream Pie:

• 1 Graham cracker pie crust
• 1 pint ice cream of your choice
• 1/2 cup chocolate syrup
• 1/2 cup peanut butter
• 1/2 cup corn syrup
• peanut brittle

Allow the ice cream to soften slightly at room temperature. Smooth into pie crust. Freeze for 1.5-2 hours or until fully frozen. Mix chocolate syrup, peanut butter and corn syrup until fully combined. Spread over the frozen pie. Sprinkle liberally with peanut brittle and return to freezer until ready to serve.

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