Red Robin Mountain-High Mudd Pie

1 Chocolate gram crack crust
½ Gallon of Vanilla Ice cream
½ Gallon of Chocolate Ice cream
1-2 Cups Crunchy peanut butter
1 Cup peanut butter crushed cookie pieces or crushed graham crackers
1 Jar hot fudge topping
1 20-ounce squirt bottle chocolate topping
1 20-ounce squirt bottle caramel topping
1 Can whipped cream
Chopped peanuts
Maraschino cherries, with stems

-Mix Peanut butter and Crushed cookies together.
-Soften chocolate ice cream then put into the bottom of a 2 1/2- to 3-quart mixing bowl and freeze ½ hour.
-Spread thin layer of peanut butter mixture over frozen ice cream and freeze ½ hour.
-Soften the vanilla ice cream, put on top of frozen layers in bowl and freeze ½ hour.
-Pat down crushed chocolate graham cracker crust into frozen vanilla ice-cream and freeze ½ hour.
-Remove bowl from freezer, hold it in a sink filled with warm water (about 1 minute). Soften edges of ice cream just enough to invert the ice cream onto a plate.
-Once the ice cream is out, cover with plastic wrap and freeze ½ hour.
-Spread layer of peanut butter mixture over entire surface of the ice cream mountain and freeze ½ hour
- Spread layer of hot fudge over entire surface of the ice cream mountain and freeze ½ hour.
-Before serving, coat a plate with warm hot fudge
-Place the slice of ice cream upright onto plate.
-Cover top of slice with whipped cream
-Crisscross pattern of fudge, chocolate sauce, caramel sauce, sprinkle with chopped nuts, add a cherry to the top.