1 lb. pkg. Oreo cookies
1/2 c. melted butter
1/2 gallon vanilla ice cream
2 c. powdered sugar
2/3 c. chocolate chips
1 1/2 c. evaporated milk
1/2 c. butter
1 1/2 c. Spanish peanuts
1 tsp. vanilla

Remove filling from Oreo cookies and crumble. Add 1/2 cup melted butter and pat into 9 x 13 pan. Place in refrigerator.

Soften 1/2 gallon ice cream and spread over crust. Place in freezer. Mix in saucepan the sugar, chips, milk, and butter. Boil 8 minutes, stirring constantly. Remove from heat; add vanilla. Cool completely. Sprinkle peanut over ice cream layer and pour cool sauce over all. Keep in freezer. Cut in squares to serve.