1 (15 oz.) pkg. Oreo cookies
1/2 c. melted butter

Crush cookies and mix with butter and pat in 9"x13" baking dish. Freeze 1 hour. Spread 1/2 gallon vanilla ice cream on top of cookies, press 1 1/2 cups Spanish peanuts into ice cream. Freeze for 1 hour.

TOPPING:

2/3 c. chocolate chips
2 c. powdered sugar
1 (13 oz.) can evaporated milk
1/2 c. butter

Bring to boil and stirring constantly for about 8 minutes until kind of thick. Cool chocolate completely before pouring over ice cream. Keep in freezer until ready to serve.