15 oz. pkg. crushed Oreos or chocolate cookies
1/2 c. melted butter
1/2 gal. vanilla ice cream
1 regular size can evaporated milk
1/2 c. butter
2/3 c. chocolate chips
2 c. powdered sugar
1 1/2 c. Spanish peanuts (optional)
9 oz. container Cool Whip

Crush cookies (in blender). Hold out 1/2 cup for topping. Mix remainder with melted butter. Pat in 9 x 13 inch pan. Freeze for 1 hour. Cut vanilla ice cream in slices and spread on top of crust. (Let ice cream soften for 5 minutes.) Freeze for 1 hour.

Fudge Sauce: Mix evaporated milk, 1/2 cup butter, chocolate chips and powdered sugar in pan. Bring to a boil. Boil for 8 minutes, stirring constantly. Let cool to lukewarm.

Add peanuts on top of ice cream layer. Pour sauce over top of peanuts. Freeze. Put Cool Whip and Oreo crumbs on top and freeze again.