CRUST:

2 c. graham cracker crumbs
1/2 c. butter
1/2 c. sugar

FILLING:

1/2 gal. ice cream, softened
1 c. peanuts

FIRST TOPPING:

2 c. confectioners sugar
2/3 c. chocolate chips
1 can evaporated milk
1/2 c. butter
1 tsp. vanilla

SECOND TOPPING:

Cool Whip
Graham cracker crumbs

Mix graham crackers, butter and sugar. Press into a 9 x 13 inch pan. Bake 5 minutes at 350 degrees. Let cool. Combine ice cream and peanuts. Spoon into cooled pie shell. Put in freezer. Combine next five ingredients. Heat on low until mixture reaches a boil. Boil for 8 minutes, stirring constantly. Cool. Pour over ice cream mixture. Freeze. Top with Cool Whip and more graham cracker crumbs.