Begin by removing the vanilla ice cream from the freezer and allowing it to soften at room temperature for about 10-15 minutes.

While the ice cream softens, grab a 9x13 inch baking dish and line the bottom with whole chocolate graham crackers.

Once the ice cream has softened, take half of it and spread it evenly over the chocolate graham cracker base.

Next, pour the hot fudge sauce over the first layer of ice cream, ensuring it covers the surface evenly.

Take the remaining softened vanilla ice cream and carefully spread it on top of the fudge peanut layer.

Sprinkle the remaining red-skinned peanuts over the second ice cream layer.

To finish, cover the dish tightly with plastic wrap and place the cake in the freezer for at least 3 hours.