1 (30) pkg. Oreo cookies, crushed
1/2 c. melted butter
1/2 gallon vanilla ice cream
1 lb. salted Spanish peanuts
2/3 c. chocolate chips
1/2 c. butter
2 c. powdered sugar
1 c. evaporated milk (1 c.)

Mix cookies and butter together; put in 9 x 13 pan. Spread vanilla ice cream on top. Sprinkle peanuts on top and freeze. Heat rest of ingredients together for topping; bring to a boil and simmer 10 minutes. Let cool completely. Pour over ice cream and freeze.