13"x9" glass pan works the best.

BOTTOM LAYER:

1 lb. Oreo cookies, crushed
1/2 c. melted butter
1 1/2 c. Spanish peanuts
1/2 gallon softened vanilla ice cream

FUDGE SAUCE TOPPING:

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

Bring to a boil, stirring constantly. Boil 8 minutes. Set aside in a refrigerator or freezer to cool.

Combine crushed cookies and melted butter and press into pan. Spread 1/2 of the peanuts on top and refrigerate. When set, spread softened ice cream over nuts and freeze. Mix the rest of the peanuts into the fudge topping and when mixture is cooled completely, spread over the ice cream and return to the freezer. Serves 12 to 15.