Creating the Buster Bar Ice Cream Cake can be simple and fun if you follow these steps:

1. Prepare the Crust: In a bowl, mix the crushed graham crackers, melted butter, and granulated sugar until well combined. Press this mixture into the bottom of a 9×13-inch cake pan to form a crust.

2. First Layer of Ice Cream: Spread half of the softened ice cream over the graham cracker crust. Smooth it out evenly and return the pan to the freezer for at least 1 hour.

3. Peanut Butter Layer: In a mixing bowl, combine the peanut butter and powdered sugar until smooth. Carefully spread this mixture over the first layer of ice cream. Return to the freezer for another hour.

4. Second Layer of Ice Cream: Take out the cake from the freezer and spread the remaining half of the softened ice cream on top of the peanut butter mixture. Refreeze for about 1 to 2 hours until firm.

5. Add the Nuts: Once the ice cream is firm, sprinkle the chopped nuts over the top layer of ice cream, pressing them lightly into the ice cream for better adherence.

6. Fudge Layer: Drizzle the warmed hot fudge sauce over the layer of nuts, ensuring it’s evenly distributed.

7. Top with Whipped Topping: Spread the whipped topping evenly over the fudge layer. You may choose to garnish with chocolate shavings or nuts for presentation.

8. Final Freeze: Cover the cake with plastic wrap and freeze for at least 2 hours or until the dessert is fully set.

9. Slice and Serve: When ready to serve, remove the cake from the freezer. Let it sit at room temperature for about 10 minutes for easier slicing. Cut it into squares for serving.