Preheat oven to 350 degrees. In a bowl stir together crumbs, butter, and 2 tablespoons sugar and reserve about one-fourth mixture. Press remaining mixture onto bottom of flameproof 8-inch square baking pan. Bake crust 12 minutes, or until golden, and cool in pan on a rack. In bowl stir together ice cream and peanuts and spread on crust. Sprinkle reserved crumb mixture evenly on top, pressing lightly. Freeze ice cream mixture, covered with foil, overnight. Preheat broiler. In a metal bowl combine egg whites and remaining 1/3 cup sugar and set over a pan of simmering water. Stir mixture just until sugar is dissolved. Remove bowl from heat and with an electric mixer beat meringue until it holds stiff glossy peaks. Spread meringue over ice cream and broil under preheated broiler about 4-inches from heat until golden, about 30 seconds. Freeze dessert, uncovered, 30 minutes to harden meringue and if desired freeze covered, overnight. Cut dessert into 4 squares and halve each square diagonally into triangle. This recipe yields 8 servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9131 broadcast 05-18-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-20-1998 Recipe by: Sara Moulton