1 regular size pkg. Oreo cookies, crushed
1/2 c. butter, melted
1/2 gallon vanilla ice cream, softened
1 lb. salted Spanish peanuts

TOPPING:

2 c. powdered sugar
2/3 c. chocolate chips
1/2 c. butter
1 lg. can evaporated milk

Combine cookie crumbs and butter. Pat crumbs in 9 x 13 inch pan. Carefully spoon 1/2 gallon ice cream over crumbs. Sprinkle with peanuts. Freeze.

TOPPING: Combine all ingredients in saucepan until chips are melted. Bring to a boil and simmer 10 minutes. When topping is cool, pour over peanuts. Freeze until firm.