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Pulverize the vanilla wafers in a food processor then combine with
melted butter in a bowl making sure to mix until butter is well
distributed.
Press mixture evenly into the bottom of a 10 inch spring-form
pan. Press the crumbs so they come up the sides about 1 inch. Cut
a piece of heavy-duty foil and set pan on top to catch any possible
drips. Place in freezer for 30 minutes. While pan is freezing chop
Snickers bars and peanuts, set aside separately.
Remove pan from freezer and spread half of the ice cream over
crust. Return to freezer until firm.
Remove pan from freezer and spread the Stonewall Kitchen Spiced
Rum Butterscotch Sauce and sprinkle with peanuts. Return to
freezer until firm.
Spread with remaining ice cream. Freeze again until firm.
Press chopped Snickers bars onto top of torte. Freeze at least 4
hours.
When ready to serve, slice and serve with Stonewall Kitchen
Bittersweet Chocolate Sauce.
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