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1)line the bottem of a a 10' spring-form pan with parchment paper. 2)place the vanilla wafers in a food processer and pulse untill they are fine crumbs. add melted butter press crumb mixture evenly into the pan to cover the bottem and sides about 1' up place in the freezer. 3) spread half of the icecream over the crust. return to freezer. 4)remove from freezer, spread spiced rum butterscotch sauce over icecream and sprinkle with peanuts. return to the freezer untill firm.5) spread remaning ice cream. freeze again untill firm. 6) press chopped snickers bar onto the top of the torte. freeze at least 4 hours.7) slice and serve with bittersweet choclate sauce.
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