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

Mix the above together over medium heat. Boil 8 minutes, stirring constantly. Set aside to cool.

1 lb. Oreo cookies
1/2 c. butter
1 1/2 c. Spanish peanuts, chopped
1/2 gal. vanilla ice cream, softened

Crush cookies and add butter. Spread in 9 x 13 inch pan. Refrigerate until firm. Sprinkle peanuts over crust. Spread ice cream on top of peanuts. Pour the cooked chocolate mixture over top of ice cream. Freeze. Remove from freezer 15-20 minutes before serving.