Combine cookie crumbs, butter and sugar.
Press onto the bottom of an ungreased 13 x 9 inch baking pan.
Freeze for 15 minutes.
Spread ice cream over crust, freeze until firm, about 3 hours.
Meanwhile combine the first four sauce ingredients in a saucepan, bring to a boil.
Boil for 8 minutes.
Remove from the heat and add vanilla, cool to room temperature.
Spoon over ice cream, sprinkle with peanuts.
Freeze until firm.
Spread whipped topping over nuts and sprinkle with cookie crumbs.
Freeze for at least 3 hours before serving.