2 c. powdered sugar
2/3 c. chocolate chips
1 tsp. vanilla
1/2 gallon vanilla ice cream, softened
1 1/2 c. Spanish peanuts
1 1/2 evaporated milk
1/2 c. butter
1 lb. Oreo cookies
1/2 c. butter, melted

Mix powdered sugar, evaporated milk, chocolate chips, butter, and vanilla. Boil 8 minutes, stirring constantly. Cool.

Crush Oreos, add melted butter. Spread in 9 x 13 pan. Put peanuts over cookies and refrigerate. When set, put soft vanilla ice cream over peanuts, cover with chocolate chip mixture, and freeze overnight. Keeps well in freezer.