1 sm. evaporated milk
2 sq. Hershey's baking chocolate (equiv. of baking cocoa)
1 c. sugar
Dash of salt

Boil 5 minutes or until thick, stirring, being careful not to burn. Cool slightly and add 1 teaspoon butter and 1 teaspoon vanilla. Cool thoroughly.

CRUST:

Crush 1 package graham cracker crumbs in a plastic bag with a rolling pin. Melt 1/4 cup butter and mix with crackers. Shape into 9 inch pie pan. Put in freezer to chill.

Soften 1/2 gallon ice cream, any flavor. Layer into pie crust, 1/2 ice cream, fudge sauce and 1/2 can of Spanish peanuts (small can). Repeat layer, cover with foil, return to freezer, can be made in advance.