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

Mix and boil for 8 minutes, stirring constantly. Cool and add vanilla.

1 lb. crushed Oreo cookies
1/2 c. melted butter
1 1/2 c. Spanish peanuts
1/2 gallon vanilla ice cream, softened

Combine cookies and butter. Pat into 9 x 13 inch pan. Refrigerate until set. Spread peanuts over crust. Scoop ice cream over peanuts. Cover with cooled chocolate mixture and freeze.