1 (12 oz.) can evaporated milk
3 c. sifted powdered sugar
1/2 c. cocoa
1/2 c. butter
1 1/4 tsp. vanilla extract
2 c. cream filled chocolate sandwich cookie crumbs (about 24 cookies)
1/2 c. butter, melted
1/2 gallon vanilla ice cream (rectangular carton)
3/4 c. coarsely chopped dry roasted peanuts

Combine evaporated milk, powdered sugar, cocoa and butter in a heavy saucepan; cook over medium heat until mixture boils. Reduce heat, and simmer until mixture thickens. Remove from heat; stir in vanilla. Set aside to cool.

Combine chocolate cookie crumbs and melted butter, stirring well. Press crumb mixture into a 13"x9"x2" pan.

Cut ice cream crosswise into 1/2" thick slices. Arrange over crust. Spoon fudge sauce over ice cream; sprinkle with chopped peanuts. Cover and freeze until firm.

Let dessert stand at room temperature 5 minutes before serving. Yield: 15 servings.