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

Crush cookies, mix with butter and pat in 9x13 inch pan. Chill. Spread 1/2 gallon of softened vanilla ice cream on top. Sprinkle with Spanish peanuts, press them in crust. Freeze solid.

Make fudge sauce as follows or use 1 can Hershey's fudge sauce. 1 c. evaporated milk 2/3 c. chocolate chips 1/2 c. butter

Cool well. Pour over frozen ice cream and freeze.