1 (15 oz.) pkg. Oreos
1/3 c. butter, melted
1/2 gallon vanilla ice cream, softened
1 1/2 c. chopped Spanish peanuts
2 c. powdered sugar
2 (5.33 oz.) cans evaporated milk
2/3 c. chocolate chips
1/2 c. butter

Crush cookies with butter. Press mixture on bottom of 13"x9" pan. Spread ice cream over crust and sprinkle with 1 cup peanuts. Place in freezer. Combine sugar, milk, chips and 1/2 cup butter in saucepan. Boil about 8 minutes, stirring often. Cool 1 hour. Pour sauce over ice cream. Sprinkle remaining nuts over the sauce. Cover. Freeze overnight. Keeps well in freezer, tightly covered for two weeks.