Happy Tracks Cake

½ gallon Blue Bell Mooo Tracks Ice Cream
9" x 9" cutting board, chilled in freezer for at least 1 hour
1 1/3 cups finely chopped roasted peanuts
1 container soft, creamy-style chocolate cake icing

The key to creating a great "cake" is to work quickly throughout this recipe.  Using a large heavy sharp knife and large cutting board, cut the ice cream (still in the paper carton) in half horizontally.  Place the largest round side of the ice cream onto a 9" x 9" cutting board.  Carefully tear and peel off the paper carton.  Sprinkle 1/3 cup peanuts evenly on top of this piece of ice cream.  Gently press the peanuts so that they adhere to the ice cream.  Spread ¼ of the icing over the peanuts.  Place the other half of the ice cream (largest round side) on top of the prepared bottom layer of ice cream.  Tear and peel off the remaining paper carton.  Use the remaining peanuts to coat the sides and top of the "cake".  Gently press the peanuts so that they adhere to the ice cream.  Wrap the ice cream in plastic wrap and freeze for 1 to 2 hours.  Remove ice cream from freezer, remove plastic wrap and quickly spread remaining icing on top and side of the "cake".  Wrap again in plastic wrap and store in freezer for 2 hours.  Remove from freezer 10 minutes before serving.  To serve, cut the cake into 8 or 12 pie-shaped wedges and place each slice on a chilled dessert plate.  Serves 8 or 12.