1 pkg. (15 oz.) Oreo cookies
1/3 c. melted butter
1/2 gal. softened vanilla ice cream
2 sq. unsweetened chocoalte
1 tbsp. butter
1/2 c. powdered sugar
3/4 c. evaporated milk
1 c. chopped Spanish nuts
1/2 pt. whipping cream (real whip cream)

Mix crushed cookies and 1/3 cup melted butter together. Reserve 3 tablespoons. Spread in 13 x 9 inch pan and freeze for 10 minutes. Soften ice cream and spread on top of crust. Return to freezer. Boil chocolate, 1 tablespoon butter, sugar and milk for a few minutes to thicken. Cool and spread on top of torte. Sprinkle with peanuts. Return to freezer for 10 minutes, then top with whipped cream. Keep in freezer.