1 lb. pkg. Oreo cookies
8 oz. Cool Whip
1/2 gallon vanilla ice cream
2/3 c. chocolate chips
1/2 c. butter
2 c. powdered sugar
12 oz. can evaporated milk
1 tsp. vanilla
Spanish peanuts

Crush 2 to 2 1/2 rows of Oreos. Add enough Cool Whip to make a spreadable consistency. Press crust into a 13 x 9 lightly buttered pan. Freeze until solid (at least 1 1/2 hours).

Soften 1/2 gallon of vanilla ice cream; spread over crust. Freeze until solid (1 1/2 to 2 hours).

Mix in medium saucepan, chocolate chips, butter, sugar, and evaporated milk. Cook over medium heat. When all items melt, mix well, stirring constantly. Bring to a boil. Boil for 8 minutes, stirring constantly. Remove from heat. Add 1 teaspoon vanilla. Let cool. Sprinkle Spanish peanuts over ice cream. Cover with cooled fudge sauce. Freeze until ready to serve.