1 pkg. Oreo cookies
1 stick butter

Crumble cookies in blender. Set aside 1/2 cup crumbs for topping. Melt butter and mix with cookies. Pat into 9"x13" pan.

1/2 gallon soft vanilla ice cream
1 pkg. Spanish peanuts

Put ice cream over cookie crust. Top with nuts. Freeze.

CHOCOLATE TOPPING:

1 stick butter
2/3 c. chocolate chips
2 c. powdered sugar
13 oz. can evaporated milk
1 tsp. vanilla

Boil 3 minutes then cool. Pour over frozen mixture. Top with Cool Whip and 1/2 cup crumbled Oreos.