BOTTOM:

1/2 c. butter
1 lb. Oreo cookies, crushed

Mix crushed Oreos and butter and pat into 9 x 13 cake pan. Place in refrigerator to set.

MIDDLE:

1/2 gallon ice cream, any flavor

Soften ice cream and place on crust.

TOP:

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

Cook together powdered sugar, evaporated milk, chocolate chips, and butter and boil 8 minutes, stirring constantly. Add the vanilla and let cool. After it is cool, pour over the ice cream and top with the Spanish peanuts. Freeze until set.