15 oz. pkg. Hydrox cookies, crushed fine
1 stick butter, melted

Mix cookies and butter; pat into 9x13 inch pan; freeze for 1 hour. Cut 1/2 gallon of vanilla ice cream in brick form lengthwise 4 times and lay on top of crumb crust. Freeze.

TOPPING:

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

Combine ingredients in pan. Boil for 8 minutes, stirring constantly. Cool to lukewarm. Sprinkle 1 1/2 cups Spanish peanuts over ice cream. Cover with chocolate sauce. Freeze.