CRUST:

1 lb. crushed chocolate cookies
1/3 c. melted butter

Mix together and pat in 9 x 13 inch pan.

Soften 1/2 gallon french vanilla ice cream and put on top of cookie crust. Freeze until ice cream is firm again.

Top ice cream with salted peanuts. Press peanuts lightly into ice cream. Top with fudge topping and freeze until firm.

FUDGE TOPPING:

1 c. sugar
1 1/2 c. evaporated milk
1/2 c. butter
2/3 c. chocolate chips

Cook topping ingredients 8 minutes after they start to boil, stirring constantly. Cool and pour over ice cream.

NOTE: If topping isn't cool enough when you pour it over the ice cream, it will melt through the ice cream and make a mess!!