1 pkg. (16 oz.) Oreo's, crushed
1 stick melted butter
1/2 gal. vanilla ice cream
1 1/2 c. Spanish peanuts

TOPPING:

1 stick butter
1 can evaporated milk
2 c. powdered sugar
1/3 c. chocolate chips
1/2 c. milk chocolate chips

Mix crushed Oreo's with melted butter. Press onto the bottom of a 13x9 inch pan. Spread 1/2 gallon softened vanilla ice cream over cookie layer. Sprinkle Spanish peanuts evenly over ice cream. Place in the freezer.

Place all topping ingredients in a pot and bring to a boil. Keep boiling for 8 minutes, stirring occasionally. Let mixture cool completely before spreading over ice cream. Keep dessert frozen until served.