1/2 gal. vanilla ice cream
2 c. powdered sugar
1 1/2 c. evaporated milk
1 tsp. vanilla
2/3 c. chocolate chips
1/2 c. butter
28 Oreo cookies
1/4 c. butter
1/2 c. Spanish nuts

Soften ice cream. Mix sugar, milk, vanilla, chocolate chips and 1/2 cup butter together. Boil for 8 minutes, stirring constantly; cool. Crush cookies and add 1/4 cup butter, mixing well. Press into a 9 x 13 inch pan. Freeze crust until firm. Spread 1/2 of the peanuts on top. Spread ice cream over peanuts. Top with fudge sauce and remaining nuts. Freeze.