15 oz. pkg. chocolate sandwich cookies (Oreos)
1/3 c. melted butter
1/2 gal. vanilla ice cream, softened
1 1/2 c. chopped peanuts, cocktail
2 c. powdered sugar
2 cans (5.3 oz. each) evaporated milk
1/2 c. butter

Crush cookies and combine with 1/3 cup butter. Press mixture in bottom of 9 x 13 inch pan. Spread ice cream over crust and sprinkle with 1 cup nuts. Place in freezer. Combine sugar, milk, chips and 1/2 cup butter in saucepan and boil for 8 minutes, stirring constantly. Cool about 1 hour. Pour sauce over ice cream. Sprinkle with 1/2 cup nuts over sauce. Cover and freeze overnight. Keeps one month in freezer.