1 pkg. Oreo cookies (15 oz.)
2 sticks butter
1/2 gal. vanilla ice cream, softened
2 c. Spanish peanuts
2/3 c. chocolate chips
2 c. powdered sugar
13 oz. can evaporated milk

Crush Oreo cookies. Mix with 1 stick butter and press in 9 x 13 inch pan. Freeze for 1 hour. Spread with soft ice cream and freeze for another hour. Press 2 cups Spanish peanuts into top of ice cream.