1 lb. Oreos, crushed
1/2 c. melted butter

Mix together and pat into 9x13 pan. Freeze 6 hours. Spread 1/2 gallon softened vanilla ice cream over crust. Freeze.

TOPPING:

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

Boil 8 minutes, stirring constantly. Remove from heat; add 1 teaspoon vanilla. Semi-cool. Sprinkle 1 1/2 cups Spanish peanuts over ice cream. Pour sauce over top of peanuts. Refreeze.