2 c. chocolate wafer crumbs (about 36 wafers)
1/3 c. butter, melted
1/4 c. sugar
1 c. chopped peanuts
1/2 c. chocolate fudge topping
1/2 c. caramel topping
1/2 gal. Brick vanilla ice cream
1/2 c. chocolate fudge topping

Mix wafer crumbs, butter and sugar. Press firmly in ungreased 9 x 9 x 2 inch square pan. Mix 1 cup peanuts, fudge topping and caramel topping; spread over crumb mixture. Cut ice cream crosswise into 2 inch slices; place on peanut mixture. Let stand until slightly softened, spread evenly. Drizzle with 1/2 cup fudge. Cover, freeze until firm, at least 12 hours. Serve with additional fudge and chopped peanuts. Serves 12.