2nd layer: Slightly soften 1/2 gallon vanilla ice cream and spread on crust.

3rd layer: Drizzle hot fudge topping over ice cream - be generous. Top with 1 1/2 cups Spanish peanuts. Return to freezer for 1 hour.

4th layer: Top with Cool Whip. Pour more hot fudge sauce on Cool Whip. Cut through with a knife to create chocolate swirls. Sprinkle with 1/2 cup Spanish peanuts. Freeze for 4-6 hours or overnight.

Remove ring from ice cream mold, slice onto serving plate. Slice like cake.

Note: Do not heat hot fudge sauce and this can be prepared in 9x13 pan if so desired.