1 (16 oz.) pkg. Oreos, crushed (reserve some for top)
1 stick butter, melted
1/2 gallon vanilla ice cream
1 lg. can evaporated milk
1 stick butter
1 c. chocolate chips
2 c. confectioners' sugar
1 1/2 c. salted peanuts
8 oz. whipped topping, thawed
Reserved crumbs

May substitute 2 (12 oz.) jars chocolate topping for above 4 ingredients.

Mix together crushed Oreos and butter. Spread on bottom of 9"x13" pan. Spread ice cream over cookie crust and freeze for one hour. Bring to a boil the milk, butter, chocolate chips and sugar. Simmer for 8 minutes, stirring constantly. Sprinkle salted nuts over ice cream. Pour chocolate topping over nuts. Freeze. Spread with Cool Whip. Top with reserved crumbs. Keep frozen. Yield: 20 servings.