2 c. powdered sugar
2/3 c. chocolate chips
1 1/2 c. evaporated milk
1 c. butter
1 tsp. vanilla
1 lb. Oreo cookies, crushed
1/2 gal. vanilla ice cream
1 1/2 c. roasted Spanish peanuts

Mix and boil 8 minutes: Powdered sugar, chocolate chips, evaporated milk and 1/2 c. butter. After boiling 8 minutes, add vanilla and let cool.

Line the bottom of a 9 x 13 inch pan with the Oreo cookies, drizzle 1/2 cup butter over cookies and place in refrigerator to set.

Spread 1/2 of the 1/2 gallon of ice cream over the cookies, then sprinkle with Spanish peanuts. Put remaining ice cream over peanuts.

Put in freezer for a couple hours. When frozen, spread all of the chocolate mixture on the ice cream and return to the freezer until serving time.