1 pkg. Oreo cookies
1/2 c. butter
1/2 gallon vanilla ice cream
1 1/2 c. salted Spanish peanuts

Crush cookies and mix with 1/2 cup butter. Put in 9 x 13 inch pan. Refrigerate 1 hour. Slice ice cream and put over crust. Sprinkle peanuts over ice cream. Freeze until chocolate sauce cools.

CHOCOLATE SAUCE:

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

Put sugar, milk, chips and butter into a saucepan. Bring to a boil; boil 8 minutes, stirring constantly. Remove from heat and add vanilla. Cool, then pour over dessert. Cover and freeze.