1 lb. pkg. of Hydrox cookies (crushed)
1/4 c. melted butter
1/2 gallon of vanilla ice cream (softened)
1 1/2 c. Spanish peanuts
1 (15 oz.) can of evaporated milk
2 c. powdered sugar
6 oz. chocolate chips
1/2 c. butter
1 tsp. vanilla

Combine crushed cookies and 1/4 cup melted butter and place in 9 x 13 inch pan. Cover the cookie layer with ice cream. Place peanuts over ice cream and then freeze. Melt evaporated milk, powdered sugar, chocolate chips and 1/2 cup butter over the stove and boil mixture for 8 minutes, take off heat and add vanilla. Let this mixture cool a few minutes and then pour the cooled mixture over frozen mixture. Place back in the freezer. When ready to serve, let it sit at room temperature for approximately 10 to 15 minutes so that it is easier to cut.