BASE:

24 Oreo cookies, finely crushed
1/4 c. melted butter

FILLING:

1/2 gallon vanilla ice cream
1 c. peanuts

TOPPING:

2 c. powdered sugar
6 oz. pkg. semi sweet chocolate chips
13 oz. can evaporated milk
1/2 c. butter
1 tsp. vanilla

In a large bowl, combine crushed cookies and butter. Mix well. Press lightly into bottom of ungreased 13"x9" pan. Cut ice cream into 1" thick slices and place over cookie mixture. Spread ice cream with spatula to cover completely. Sprinkle with peanuts. Cover and freeze.

In medium saucepan, combine powdered sugar, chocolate chips, evaporated milk and butter. Bring to a boil over medium low heat. Cook 8 minutes, stirring constantly. Remove from heat, stir in vanilla. Cool 1 hour. Pour topping over ice cream filling. Cover and freeze. Let stand at room temperature a few minutes before serving. Makes 24 servings.