1 c. sugar
1/2 c. butter, softened
3 eggs
1 1/2 c. Chocolate Topping
1 c. flour
1 tsp. vanilla
1/2 tsp. salt
1/2 gallon softened vanilla ice cream
1 c. salted Spanish peanuts
3/4 c. chocolate topping

Cream sugar and butter; add eggs and chocolate topping and mix well. Stir in flour, vanilla, and salt. Pour into a greased 9 x 13 inch pan and bake at 350 degrees for 20-25 minutes. Let cool completely. Spread with softened ice cream and sprinkle with peanuts. Freeze 2 hours. Before serving, swirl with chocolate topping. If allowed to freeze longer than 2 hours, let sit at room temperature for 15 minutes before serving. Makes 20 servings.