Put the sugar cones in a food processor or blender. Pulse a few times. Add the sugar and melted butter and pulse a few more times.

Put this mixture into a pie pan and use a cup or spoon to help form into a pie crust, flat on the bottom and up the sides of the pie pan. Place in the freezer for at least 3 hours.

Let the vanilla ice cream come to room temp (I set mine out for 45 minutes) and put in the pie crust. Use a spoon to flatten the top.

Drizzle the magic shell over top and sprinkle the chopped peanuts over top.

Note: If magic shell won't shake or seems thick, place in a cup with hot water for a few minutes so it drizzles nice and thin.

Place back in the freezer for at least 2 hours before serving.

Note: Set it out 15 minutes before slicing.