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

Bring to a boil and cook 8 minutes, stirring constantly. Remove from heat. Add 1 teaspoon vanilla. Cool thoroughly.

Crush 1 pound Oreo cookies and add 1/2 pound melted butter. Mix and press into 10 x 15 inch jelly roll pan. Cut vanilla ice cream into 1 inch slices and arrange over crumbs. Sprinkle 1 1/2 cups Spanish salted peanuts over ice cream. Pour sauce over this and freeze.