BROWNIE:

21 1/2 oz. pkg. Pillsbury family size deluxe fudge brownie mix
1/2 c. very hot tap water
1/2 c. oil
1 egg

FILLING:

1/2 gallon vanilla or chocolate mint ice cream, softened
1 1/2 c. salted Spanish peanuts

TOPPING:

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

Heat oven to 350 degrees. Grease bottom only of 13"x9" pan. In large bowl, combine all brownie ingredients. Beat 50 strokes by hand. Spread in prepared pan. Bake at 350 degrees for 33 to 35 minutes. DO NOT OVERBAKE. Cool completely. Spread softened ice cream evenly over cooled brownies; top with peanuts. Place in freeze until firm.

In medium saucepan, combine powdered sugar, chocolate chips, milk and butter. Bring to a boil; cook for 8 minutes, stirring constantly. Remove from heat; stir in vanilla. Let cool 1 hour; pour over peanuts. Freeze until firm. 24 servings.