15 oz. Oreo cookies
1 stick melted butter
1/2 gal. vanilla ice cream
1 c. Spanish peanuts

TOPPING:

1 reg. size can evaporated milk
1/2 c. powdered sugar
1 stick butter
2/3 c. chocolate chips
Dash salt

Crush Oreo cookies; add 1 stick melted butter. Press into 9 x 13 inch pan. Put slices of ice cream on top of cookies. Press peanuts into ice cream; freeze. Combine ingredients for topping; bring to a boil. Boil for 8 minutes. Let cool; do not chill. Pour over ice cream mixture. Return to freezer. 9 x 13 inch pan. Serves 12.