1 (15 oz.) pkg. Oreo cookies, crushed
1/2 c. melted butter
1/2 gal. vanilla ice cream
1 1/2 c. Spanish peanuts

SAUCE:

1 c. chocolate chips
1 1/2 c. condensed milk
1 tsp. vanilla
2 tbsp. butter
2 c. powdered sugar

TOPPING:

Whipped cream
Cherries

To make crust: Mix crushed cookies and melted butter and press on bottom of 9 x 13 inch pan. Slice ice cream into 1/2 inch slices and place on top of crust. Sprinkle nuts on top of ice cream. Top with sauce freeze.

To make sauce: In medium saucepan melt chocolate chips in milk and butter. Bring to a boil, stirring occasionally and boil 10-12 minutes until thick. Add vanilla, cool and pour over nuts. Freeze. Let stand at room temperature 5 minutes before serving. Top with whipped cream and maraschino cherries. Serves 12-16.