CRUST:

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

TOPPING:

1 1/2 c. salted peanuts
9 oz. Cool Whip

SAUCE:

2 c. powdered sugar
2/3 c. chocolate chips
1 1/2 c. evaporated milk
1 tsp. vanilla

FILLING:

1/2 gallon vanilla ice cream

Combine crumbs, sugar, and butter. Remove 1 cup crumbs. Put remaining crumbs into 9"x13" pan. Brown lightly in oven; also brown reserved cup of crumbs for sprinkling on top. Spoon ice cream over crust.

Boil sugar, chocolate chips, milk and butter for 8 minutes, then add vanilla. Pour cooled sauce over ice cream. Sprinkle with peanuts and cover with Cool whip. Sprinkle with rest of cracker crumbs. Freeze.