1 box chocolate cake mix
30 chocolate sandwich cookies, divided
1/8 cup + 1 tbsp. butter, melted
1/4 gallon vanilla ice-cream
1/4 cup salted peanuts, chopped
16 chocolate covered caramels, chopped into small pieces
Chocolate syrup, optional

Prepare cake mix as directed on package.

Bake in a 13x9x2 dish for the amount of time instructed. When thoroughly cooled, cut cake vertically in half (down the 9-inch side). Now cut each half horizontally through the middle. Layer all four pieces of cake on a cookie sheet and freeze until ready to use.

In a food processor, finely grind 20 of the cookies. Add melted butter and mix well. Press firmly and evenly into a 13x9x2 freezer-safe dish. Freeze for 20 minutes.

In a large bowl, combine vanilla ice-cream with the chopped peanuts and chocolate covered caramel pieces. Coarsely chop the remaining 10 chocolate sandwich cookies and add to the ice-cream also. Combine well. Do not let the ice-cream soften too much.

Remove the crust from the freezer and pour half of the ice-cream mixture over it. Freeze until ice-cream is firm again, about 15-20 minutes. Next, layer the frozen cake slices over the ice-cream, cutting the slices more, as necessary to fit into the dish. Now pour the remaining ice-cream mixture over the cake slices. Coarsely crumble any remaining cake slices and lightly mix into the ice-cream layer.

Cover dish tightly with plastic wrap or foil and freeze until ice-cream is set. Remove from freezer 15 minutes prior to serving. Cut into pieces and serve drizzled with chocolate syrup if desired.