1 lb. pkg. Oreo cookies, crushed
1/2 c. butter melted
1/2 gal. vanilla ice cream, sliced
1 1/2 lbs. salted Spanish peanuts

Mix cookie crumbs and melted butter. Save 3/4 cup for top. Press the rest into 9 x 13 inch pan. Slice ice cream carefully. Lay over crust. "Make slices mesh together and put into freezer. Make Chocolate (Fudge) Sauce.

FUDGE SAUCE:

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

Bring to boil and stir for 8 minutes. Cool completely. Take out of freezer. Sprinkle peanuts over ice cream. Then pour sauce over. Top with Cool Whip. Finish with crumbs on top of Cool Whip.