1 (14 oz.) pkg. Oreo cookies
1/2 c. butter
1/2 gallon vanilla ice cream
1 1/2 c. Spanish peanuts

TOPPING:

2 sm. cans milk
2 c. powdered sugar
1 tsp. vanilla
1/2 c. butter
2/3 c. milk chocolate chips

Crush Oreo cookies, mix in melted butter. Press into 9x13 inch pan. Soften half of vanilla ice cream, spread over crust. Pat Spanish peanuts into ice cream. Put in freezer. Freeze firmly before adding topping.

TOPPING: Put 2 small cans milk and butter in pan, heat until butter melts. Add chocolate chips and powdered sugar, bring to boil, boil 8 minutes, stirring constantly. Add vanilla. Cool; spread over the ice cream. Keep in freezer.