Preheat oven to 350 degrees F (175 degrees C.) In a medium bowl, mix graham cracker crumbs, 1/4 cup finely chopped peanuts, sugar and melted butter until well blended . Press mixture into a 9 inch pie plate.
Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Allow to cool completely.
Combine chopped cashews and 1/4 cup coarsely chopped peanuts; set aside. In a large bowl, mix ice cream with peanut butter; set aside.
Spread half of hot fudge topping in bottom of crust. sprinkle with 1/3 of nut mixture.
Spread half of ice cream in an even layer. Repeat layers.
Drizzle with shell topping and sprinkle with remaining nuts. Freeze for at least 5 hours before serving.
