1 lb. pkg. Oreo or Hydrox cookies
1 1/2 c. salted Spanish peanuts
1/2 c. butter
1/2 gallon vanilla ice cream

Crush cookies with rolling pin, mix well with butter. Put into one 9 x 13 pan and one 8 x 8 pan. Slice ice cream into 3/4 inch slices and lay over cookie crust. Pack seams together. Sprinkle nuts over ice cream. Put into freezer until chocolate sauce is cool.

CHOCOLATE SAUCE:

2 c. powdered sugar
1 1/2 c. evaporated milk
2/3 c. chocolate chips
1/2 c. butter
1 tsp. vanilla

Put first four ingredients into saucepan. Bring to boil and boil for 8 minutes, stirring constantly. Remove from heat and add vanilla. When completely cool, pour over ice cream dessert. Cover and freeze.

(Meadow Lake)