Line the bottom of a 10-inch spring-form pan with parchment or wax paper.
Place the vanilla wafers in a food processor and pulse until they are fine crumbs. Add melted butter. Press crumb mixture evenly into the pan to cover the bottom and up the sides about 1-inch. Place in freezer.
Spread half of the ice cream over crust. Return to freezer until firm.
Remove from freezer, spread Spiced Rum Butterscotch Sauce or Coffee Caramel Sauce over ice cream and sprinkle with peanuts. Return to freezer until firm.
Spread with remaining ice cream. Freeze again until firm.
Press chopped chocolate caramel and peanut bar onto the top of the torte. Freeze at least 4 hours.