In a medium sized bowl, mix the finely ground graham crackers with the butter, until well blended.
Pat the mixture on the bottom and sides of a 9" springform pan.
Freeze for 10-15 minutes.
Chop 12 SNICKERS® Miniatures into small chunks and set aside to be used for topping.
Place the ice cream into a large mixing bowl and allow to soften slightly.
In a food processor, coarsely grind 24 SNICKERS® Miniatures and add to the softened ice cream. Mix thoroughly.
Scoop the ice cream mixture into the graham cracker crust and flatten the mixture with the back of a spoon.
Sprinkle the coarsely ground SNICKERS® Miniatures on top.
Place a sheet of wax paper on top and press down slightly to set into the ice cream.
Place the ice cream cake in the freezer and allow it to harden for at least 3-4 hours before serving.