Ingredients
1 package (9 ounces) chocolate wafers, crushed1/3 cup reduced-fat butter, melted1/2 gallon vanilla ice cream, softened1 cup salted peanutsCHOCOLATE SAUCE:1 can (14 ounces) fat-free sweetened condensed milk4 ounces semisweet chocolate, chopped2 tablespoons butter1 teaspoon vanilla extract1 jar (12-1/4 ounces) caramel ice cream topping
Preparation
In a small bowl, combine wafer crumbs and butter; press onto the bottom of a 13-in. x 9-in. dish. Spread ice cream over crust; sprinkle with peanuts. Cover and freeze for at least 1 hour.
For chocolate sauce, in a small heavy saucepan, combine the milk, chocolate and butter. Cook and stir over medium-low heat until chocolate is melted. Remove from the heat; stir in vanilla. Cool.
Drizzle chocolate sauce over peanuts. Cover and freeze for 2 hours or until firm. Drizzle each serving with 2 teaspoons caramel topping.
