1 lb. Oreo cookies
1/2 gallon ice cream
1 1/2 c. evaporated milk
2/3 c. chocolate chips
12 oz. Spanish peanuts
1 c. butter, softened
2 c. powdered sugar
1 tsp. vanilla

Crush cookies. Mix with 1/2 cup butter. Refrigerate 1 hour. Soften ice cream. Spread over cookie mixture. Freeze. Combine milk chocolate chips, powdered sugar and 1/2 cup butter. Boil for 8 minutes, stirring constantly. Remove from heat. Add vanilla. Cool. Sprinkle peanuts over ice cream. Pour sauce over peanuts. Freeze. Use 9"x13" cake pan.