1 lb. Hydrox Cookies (filling removed)
1/2 c. butter
1/2 gallon softened vanilla ice cream
2 c. powdered sugar
2/3 c. chocolate chips
1 tsp. vanilla
1 1/2 c. evaporated milk
1/2 c. butter
1 1/2 c. Spanish peanuts

Crush cookies and add butter. Pat in 9x13 pan. Refrigerate 1 hour. Spoon ice cream over and freeze. Combine powdered sugar, milk, chips and butter in a sauce pan. Boil 8 minutes, stirring constantly. Remove from heat and add vanilla. Cool. Sprinkle nuts over ice cream and pour cooled sauce over nuts. Freeze.