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

Boil for 8-10 minutes stirring constantly. Cool. 2 qt. ice cream (softened) 1/2 c. butter (melted) 1 1/2 c. Spanish peanuts (salted)

Crush cookies. Mix well with melted butter. Press in 9 x 13 inch tupperware pan. Spread softened ice cream over crust. Freeze for a short time. Sprinkle Spanish peanuts over the top and press in. Spread chocolate mixture over top and freeze. Serve with whipped topping and a cherry.