1 (16 oz.) pkg. Hydrox cookies, crushed
1/2 c. butter
1/2 gallon ice cream
1 1/2 c. Spanish peanuts
2 c. powdered sugar
1 1/2 c. evaporated milk
2/3 c. chocolate chips
1/2 c. butter
1 tsp. vanilla

Mix butter and crushed cookies, pat in bottom of a 9"x13" pan. Slice ice cream over this and sprinkle peanuts over ice cream. Mix the rest of ingredients in saucepan and boil 8 minutes. Cool and pour over peanuts. Freeze.