1 (16 oz.) pkg. Oreo cookies, crushed
1/2 gal. vanilla ice cream
2 c. powdered sugar
2/3 c. chocolate chips
1/3 c. oil
1 1/2 c. crushed Spanish peanuts
2 small cans evaporated milk
1/2 c. butter

Mix together cookies and oil. Press into bottom of 9 x 13-inch cake pan. Chill until firm. Slice ice cream and spread on cookie crust. Top with 1 cup Spanish peanuts. Freeze.

Combine powdered sugar, evaporated milk, chocolate chips and butter. Boil for 8 minutes, stirring constantly. Cool for 1 hour; spread over ice cream layer and top with remaining peanuts. Freeze until ready to serve. Keeps well.