1 pkg. Oreo cookies
1/3 c. butter
1/2 gal. vanilla ice cream (softened)
2 c. powdered sugar
1 1/2 c. evaporated milk
1/2 c. milk chocolate chips
1/2 c. semi-sweet chocolate chips
1/2 c. butter
1 1/2 c. Spanish peanuts
1 tsp. vanilla

Add 1/3 cup melted butter to crushed Oreos and pat into 9 x 13 inch pan. Bake 5 minutes at 350 degrees. Put powdered sugar, evaporated milk, chocolate chips and butter into heavy saucepan; boil for 8 minutes, stirring constantly. Add 1 teaspoon vanilla. Cool.

Put softened ice cream over the cookies; sprinkle on the peanuts, then pour cooled topping on and freeze. Pan size 9 x 13 inch. Yield 18-21 pieces.