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.
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|Serving Size: 1 Serving (86g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 144 (50%)|
|Amt Per Serving||% DV|
|Total Fat 16g||21 %|
|Saturated Fat 10.5g||52 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 37mg||11 %|
|Sodium 1859.3mg||64 %|
|Potassium 96.2mg||3 %|
|Total Carbohydrate 35.6g||10 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 35.4g|
|Protein 2.1g||3 %|
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Calories per serving: 288
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