15 oz. Oreo cookies, crushed
1/2 c. butter, melted
1/2 gallon vanilla ice cream, softened
1/2 c. roasted Spanish peanuts
2 c. powdered sugar
2/3 c. chocolate chips
1/2 c. butter
1 (13 oz.) can evaporated milk

Combine crushed cookies and 1/2 cup melted butter and place in the bottom of a 9"x13" pan. Carefully spoon ice cream over crumb mixture. Sprinkle with peanuts. Place in freezer while preparing topping.

Combine powdered sugar, chocolate chips, butter and evaporated milk. Heat until chips melt. Bring to a boil and simmer for 10 minutes. Let cool thoroughly. Pour over dessert. Sprinkle 1/2 cup more peanuts over dessert if desired. Freeze until firm. Allow to soften for 10 minutes in refrigerator before serving.