24 Oreo cookies
1/2 c. butter, softened
1/2 gal. ice cream
1 1/2 c. Spanish peanuts

FROSTING:

1 1/2 c. chocolate chips
2 c. sugar
13 oz. can evaporated milk
1/2 c. butter

Crush cookies and mix with butter. Pat into bottom of a 9 x 13 pan and put in freezer for 1 hour. Spread softened ice cream on top of crust. Sprinkle with peanuts; return to freezer.

Frosting: Melt chips and butter; add rest of ingredients. Boil for 8 minutes. Cool completely; pour over ice cream and put in freezer for 2 hours or overnight.