2 c. powdered sugar
1 1/2 c. evaporated milk (Pet)
2/3 c. chocolate chips
1/2 c. butter

Mix together and boil for 8 minutes, stirring constantly. Set aside to cool. Crush 1 pound Oreo cookies and add 1/2 cup melted butter. Spread in cake pan, 9 x 13 inch, and refrigerate until firm. Sprinkle with 1 1/2 cups Spanish peanuts. Spread 1/2 gallon softened vanilla ice cream. Pour cooled chocolate mixture and make swirls. Freeze.