Peanut Swirl Ice Cream Dessert

2 cups graham cracker crumbs
1/3 cup firmly packed brown sugar
1/2 cup butter or margarine, melted
2 medium bananas, sliced
1 16-ounce jar Smucker's Natural Creamy Peanut Butter
1/2 cup sugar
1/2 gallon vanilla ice cream, softened
1 12-ounce jar Smucker's Hot Fudge

Heat oven to 350° F. Combine graham cracker crumbs, sugar and butter; mix well. Press into bottom of 13 x 9-inch baking pan. Bake 10 minutes or until lightly browned. Cool. Place bananas over crust.

Combine peanut butter and sugar; stir until well mixed. Combine ice cream and peanut butter mixture in large bowl. Stir until peanut butter mixture is swirled throughout. Spread over bananas. Freeze four hours or until serving.

Heat hot fudge as directed on jar. Spoon hot fudge sauce over each serving.

Makes 15 servings.