STEP 1:

Soften 1/2 gallon of vanilla ice cream in a large bowl.

STEP 2:

2 c. powdered sugar
1 (13 oz.) can evaporated milk
2/3 c. chocolate chips
1/2 c. butter

Boil 8 minutes, stirring constantly. At end of boiling time, add 1 teaspoon vanilla. Put in refrigerator and cool 1 hour or more.

STEP 3:

Crush 10 to 12 ounce package Oreo cookies and pour in 9 x 13 inch pan. Pour softened ice cream over cookies. Sprinkle 6 ounce package of Spanish peanuts over ice cream and put in freezer.

STEP 4:

When chocolate sauce is ready, pour over ice cream and return to freezer.