1 pkg. chocolate wafer cookies, crushed
1/2 c. butter
1/2 c. sugar
1 1/2 c. Spanish peanuts
1/2 gal. vanilla ice cream
2 c. powdered sugar
1 1/2 c. evaporated milk
2/3 c. chocolate chips
1 1/2 tsp. vanilla
1/2 c. butter

Mix chocolate wafer cookies, butter and sugar. Pat in 9 x 13 inch pan. Refrigerate 1 hour. Spread 1/2 gallon vanilla ice cream over crumbs. If frozen, just cut into sections and place in pan. Freeze until set. Cover with peanuts. Cook powdered sugar, evaporated milk, chocolate chips and butter. Boil and cook eight minutes. Remove from heat. Add vanilla. Cool to lukewarm. Top ice cream and peanuts with sauce. Keep in freezer.