1 lb. Hydrox cookies, crushed
1/3 c. melted butter
1/2 gallon vanilla ice cream
1 1/2 c. Spanish peanuts
2 c. powdered sugar
1 1/2 c. evaporated milk
2/3 c. chocolate chips
1/2 c. butter
1 tsp. vanilla

Mix cookies and butter, put in 9 x 13 pan. Cut vanilla ice cream in slices, layer over cookies. Press peanuts on top. Keep in freezer. Combine powdered sugar, milk, chocolate chips and 1/2 cup butter in pan. Bring to boil. Boil 8 minutes, stirring constantly. Add vanilla. When cool, pour over ice cream and freeze.