CHOCOLATE SAUCE:

1 c. chocolate chips
2 c. powdered sugar
1 tsp. vanilla
1/2 c. butter
1 1/2 c. evaporated milk

Melt chocolate chips and butter together. Add powdered sugar and evaporated milk. Cook until thick and smooth, stirring constantly. Remove from heat; add vanilla. Cool. 1/2 c. butter, melted 3 tbsp. sugar 1 1/2 c. Spanish peanuts 1/2 gallon ice cream

Mix crushed graham crackers, melted butter, sugar and chopped Spanish peanuts. Put in a 9x13 pan. Put a layer of ice cream on graham cracker crust, then a layer of chocolate sauce, another layer of ice cream. Drizzle with chocolate sauce. Sprinkle with peanuts; freeze.