Heat oven to 350° F. In a food processor, process the wafer cookies until fine crumbs form. Add the butter, sugar, and salt and pulse until moistened.
Press the cookie mixture into the bottom and up the sides of a 9-inch pie plate, using a straight-sided dry measuring cup to help. Bake until dry and set, 10 to 12 minutes (if the crust puffs while baking, press it down gently). Let cool completely.
Spread the ice cream in the prepared crust and freeze, covered, until firm, at least 1 hour and up to 3 days.
Before serving, remove the pie from freezer and let rest for 5 minutes. Drizzle with the fudge sauce and sprinkle with the peanuts. Serve with additional fudge sauce for drizzling.
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