1 sm. pkg. Oreo cookies, crushed
1/4 c. melted butter
1/2 gallon vanilla ice cream
1/2 c. Spanish salted peanuts
1 lg. can evaporated milk
2/3 c. chocolate chips
2 c. powdered sugar
1/2 c. butter
1 tsp. vanilla

Crust: Mix 1 small package crushed Oreo cookies and 1/4 cup melted butter; put in 9 x 13 inch cake pan. Freeze 1 hour.

Filling: Spread over crust: 1/2 gallon vanilla ice cream and 1/2 cup or more Spanish salted peanuts. Freeze for 2 hours.

Topping: Boil 10 minutes, stirring constantly: 1 large can evaporated milk, 2/3 cup chocolate chips, 2 cups powdered sugar, 1/2 cup butter and 1 teaspoon vanilla. Cool completely and pour over ice cream. Freeze until ready to serve.