Press lady fingers, curved side facing out, upright around sides of a 9-inch spring form pan. Pack ice cream in even layer into bottom of pan; freeze while preparing peanut butter mixture. In a medium bowl, mix together peanut butter, cream cheese, and remaining 2/3 cup honey until well blended. Whip remaining cream cheese, and remaining 2/3 cup honey until well blended. Whip remaining 1/2 cup cream until soft peaks form; fold into peanut butter mixture. Spread peanut butter mixture over chocolate ice cream layer in pan. Top evenly with cooled chocolate sauce. Freeze 2-3 hours, or until firm, before serving.

Chocolate Sauce:
In a small saucepan, combine 2/3 cup honey, 1/2 cup cream, cocoa powder and vanilla. Cook about 5 minutes, stirring constantly, over medium heat, until mixture is well blended and smooth. Set aside; cool to room temperature.

Photo and Recipe Courtesy of The National Honey Board.