6 tbsp. butter
1/2 gallon vanilla ice cream
2 squares unsweetened chocolate
1 c. sugar
5 1/2 oz. (sm.) can cream
1 pkg. Oreo cookies (about 30)
1 bag Virginia Peanuts

Mix cookies with 5 tablespoons of melted butter. Freeze until hard. Spread the softened 1/2 gallon of vanilla ice cream onto cookie crust. Return to freezer.

Melt 6 tablespoons of butter and 2 squares unsweetened chocolate together. Add 1 cup sugar and one small can of Carnation cream. Bring to boil and cook 4 or 5 minutes, stirring constantly. Then add a bag of salted peanuts, without hulls.

Add vanilla and then remove from heat. Cool and then pour over frozen ice cream and refreeze. Use 9"x13" pan.