Prep: 20 mins + freezing, Cook: 10 mins + cooling, Makes: 12-16 servings.
2-1/2 cups cream-filled chocolate cookie crumbs, divided
1/2 cup. butter, melted
1/2 cup. sugar
1/2 gallon chocolate, coffee or vanilla ice cream, softened
2 cups confectioners sugar
2/3 cup semisweet chocolate chips
1 can.(12oz) evaporated milk
1/2 cup butter, cubed
1 tsp. vanilla extract
1-1/2 cups. salted peanuts
1 carton (8oz) frozen whipped topping, thawed
Combine 2 cups cookie crumbs, butter and sugar. Press into the bottom of a 13x9x2-inch. baking pan. Freeze for 15 minutes. Spread ice cream over crumbs; freeze until firm, about 3 hours.
Meanwhile, combine the sugar, chocolate chips, milk and butter in a saucepan; bring to a boil. Boil for 8 minutes. Remove from the heat and stir in vanilla; cool to room temperature, Spoon sauce over ice cream; sprinkle with nuts. Freeze until firm.
Spread whipped topping over nuts and sprinkle with remaining cookie crumbs. Freeze at least 3 hours beofre serving. Can be stored in the freezer for up to a week.