Ingredients:

-25 chocolate wafer cookies
-3 tablespoons unsalted butter, melted
-1 quart low-fat coffee ice cream
-1/2 cup dry-roasted peanuts, chopped
-1 1/2 cups chocolate syrup, warmed

1. Preheat oven to 350 degrees F
2. Pulse cookies to fine crumbs in food processor
3. Transfer to bowl, and stir in butter
4. Press into pie pan, packing crumbs evenly across bottom and up sides
5. Bake 8 minutes, then cool
6. Soften ice cream 30 minutes in refrigerator
7. Spread in cooled piecrust
8. Sprinkle with peanuts, cover with foil, and freeze until firm
9. Slice, and serve drizzle with chocolate sauce

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