1 (16 oz.) pkg. Oreo cookies, crushed
1/2 c. butter, melted
1/2 gallon vanilla ice cream
1 1/2 c. Spanish peanuts

FUDGE TOPPING:

1/2 c. butter
2 c. powdered sugar
1 (12 oz.) can evaporated milk
2/3 c. chocolate chips
1 tsp. vanilla

Mix crushed cookies and butter together; press into 9x13x2 inch pan. Refrigerate. Slice ice cream and place over crust. Sprinkle peanuts over ice cream; place in freezer.

Combine topping ingredients in a saucepan. Heat until chips melt; boil over low heat 8 minutes, stirring constantly. Cool and spread over ice cream and nuts. Return to freezer. Freeze at least 2 hours. Remove from freezer 15 minutes before serving. 18 servings.