CRUST:

1 (8 1/2 oz.) pkg. chocolate wafer cookies
1/3 c. melted butter

Pat in bottom of 9x13 inch cake pan. Spread 1/2 gallon softened vanilla ice cream over crust. Sprinkle 1 1/2 cup salted peanuts on top. Freeze.

NEXT MORNING, or when ice cream is hardened, add sauce on top.

SAUCE:

2 c. powdered sugar
1 1/2 c. (12 oz. can) evaporated milk
2/3 c. chocolate chips
1/2 c. butter

Boil 8 minutes, stirring constantly. Remove from heat. Add 1 teaspoon vanilla. Let cool. Spread over ice cream and peanuts. Keep frozen.