1 (12 oz.) pkg. Oreo cookies
1/2 c. melted butter
1/2 gallon vanilla ice cream, softened
1 1/2 c. Spanish peanuts
1 1/2 c. evaporated milk
2 c. powdered sugar
2/3 c. chocolate chips
1/2 c. butter
1 tsp. vanilla

Crush cookies (remove filling if desired). Add butter and press into 9"x13" pan. Refrigerate until firm. Spread ice cream over crust. Top with peanuts. Cover and freeze. Mix all remaining ingredients except vanilla in saucepan and bring to boil, boil for 8 minutes, stirring constantly. Remove from heat and add vanilla. Cool until cold and pour over ice cream and peanuts. Return to freezer.