Break up chocolate wafers and place in food processor. Process until they look fine sand. Add the sugar and pulse until thoroughly combined.

Place mixture in a large bowl and stir in melted butter until the mixture resembles wet sand.

Pour into a 9” pie pan and gently press the crumb mixture on the bottom and up the sides of the pan, making sure the crust is uniformly thick. We use a metal measuring cup to gently press the crust into the bottom and sides of them pan. Set aside.

Place ice cream into into prepared crust and smooth out with a spatula. Top with chopped peanut butter cups. Drizzle with chocolate sauce.

Freeze for a minimum of 4 hours, preferably overnight.