2 c. powdered sugar
12 oz. can evaporated milk
2/3 c. chocolate chips
1/2 c. butter
1 lb. Oreo cookies
1 1/2 c. Spanish peanuts
1/4 c. butter, melted
1/2 gal. ice cream, softened
8 oz. container Cool Whip

Crush Oreos and add 1/4 cup melted butter. Mix together and reserve 1/3 cup. Spread remainder in 9 x 13 inch pan. Refrigerate until firm. Spread softened ice cream over top of Oreos and freeze well.

Mix powdered sugar, evaporated milk, chocolate chips and 1/2 cup butter. Heat slowly to boiling and then boil for 8 minutes, stirring constantly. Cool well. Pour chocolate mixture over top of frozen ice cream. Sprinkle peanuts on chocolate layer and freeze.

When hardened spread Cool Whip and reserved Oreos on top. Tip - allow plenty of time to make so layers are well frozen and do not ooze together.