2-1/2 cups cream filled chocolate cookie crumbs-divided
1/2 cup butter ot margarine-melted
1/2 cup sugar
1/2 gallon chocolate, coffe, or vanilla ice cream-softned
1-1/2 cups salted peanuts
1 carton (8oz) Cool Whip-thawed
Chocolate Sauce:
2 cups powdered sugar
2/3 cup semi-sweet chocolate chips
1 can (12 oz) evaporated milk
1/2 cup butter or margarine
1 tsp. vanilla
Combine 2 cups cookie crumbs with butter and sugar. Press into the bottom of a 13 X 9 inch baking pan. Freeze for 15 min. Spread the ice cream over crumbs; freeze until firm (about 3 hours). Meanwhile, combine first four sauce ingredients in a saucepan: bring to boil. Boil for 8 min. Remove from heat and stir in vanilla. Allow to cool to room temp. Spoon sauce over ice cream; sprinkle with nuts. Freeze until firm. Spread whipped topping over nuts and sprinkle with remaining cookie crumbs. Freeze at least 3 hours before serving. Can be stored in the freezer for up to a week.
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