2 c. graham cracker, crushed
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
1/2 c. butter
1 tsp. vanilla

FILLING:

1/2 gal. vanilla ice cream

Crust: Combine crumbs, sugar and butter. Remove 1 cup crumbs and put remaining into 9 x 13 inch pan. Brown lightly in oven. Also brown reserved cup of crumbs for sprinkling on top. Cool.

Filling: Spoon ice cream over cooled crust. Freeze.

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