"'With its thick peanut and fudge topping, this ice cream cake is always a hit with our family,' writes Kathy Pahl of Medicine Hat, Alberta. 'It can be prepared well in advance and appeals to both children and adults.'"
In a large saucepan, bring the sugar, milk, chocolate chips and 1/2 cup butter to a boil. Reduce heat; simmer, uncovered, for 8 minutes. Remove from the heat; stir in vanilla. Cool completely.
Melt the remaining butter; toss with wafer crumbs. Press onto the bottom of a 13-in. x 9-in. x 2-in. pan. Cut ice cream into 1-1/2-in. slices; arrange over crust. Sprinkle with nuts. Freeze for 30 minutes. Spread cooled sauce over nuts. Cover and freeze for 1 hour or until firm. May be frozen for up to 2 months. Remove from the freezer 15 minutes before serving.