1 lb. Oreo cookies, crushed
1/2 c. melted butter
1/2 gallon vanilla ice cream
1 1/2 c. Spanish peanuts, or coarsely chopped regular peanuts

TOPPING:

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

Mix crushed cookies and butter together and pat into 9 x 13 inch pan. Cut ice cream into thick slices and layer on top of base. Press peanuts into ice cream. Put in freezer. Combine first four topping ingredients in saucepan. While stirring bring to a boil. Boil 8 minutes, stirring constantly. Add vanilla. When cool, pour over ice cream. Freeze several hours. ENJOY!