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

Mix cookies and butter. Press in 9"x13" pan and freeze 1 hour. Spread softened ice cream over bottom layer and freeze until firm. Sprinkle peanuts over ice cream; freeze. Mix together sugar, milk, chips and butter and boil about 8 minutes, stirring constantly. Add vanilla and pour over frozen dessert. Cool briefly. Freeze overnight.