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Prepare bottle chocolate hard shell ice cream topping, divided.
Use graham cracker crust (9 inches).
Use (10 ounces) marascnino cherries, drained.
Provide vanilla ice cream, softened.
Use of peanut butter cups, cut in fours.

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Pour half of ice cream topping into bottom of graham crack crust; gently spread to coat the bottom & sides. Freeze until firm..
Meanwhile, set aside six cherries for garnish; chop remaining cherries. In a large bowl, combine the ice cream and chopped cherries. Spread into prepared crust. Sprinkle with the chopped peanut butter cups; drizzle with remaining ice cream topping..
Garnish with the reserved cherries. Cover and freeze for 2 hours or until firm. Remove from freezer 15 minutes before serving. YIELD: 6 SERVINGS..

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