Combine 2 cups cookie crumbs with butter and sugar. Press onto the bottom of a 13-in. x 9-in. dish. Freeze for 15 minutes.
Spread ice cream over crumbs; freeze until firm, about 3 hours.
In a small saucepan, combine the confectioners' sugar, chocolate chips, butter and evaporated milk. Bring to a boil; boil for 8 minutes. Remove from the heat; stir in vanilla. Cool to room temperature.
Spoon sauce over ice cream layer; sprinkle with peanuts. Freeze until firm. Spread whipped topping over the top; sprinkle with remaining cookie crumbs. Freeze for at least 3 hours before serving.
Originally Submitted
7/16/2011
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