1 (15 oz.) pkg. oreo cookies, crumbled with frosting
1/3 c. butter, melted
1/2 gal. vanilla ice cream, softened
1 1/2 c. salted Spanish or cocktail peanuts
2 c. powdered sugar
1/2 c. butter
2/3 c. chocolate chips
1 1/2 c. evaporated milk (13 oz.)

Put oreo cookies in a plastic bag and crush with rolling pin. Add 1/3 cup melted butter and pat into a 9 x 13 inch pan. Spread softened ice cream over crust. Sprinkle with peanuts and freeze a few hours. Combine remaining ingredients and bring to a boil over low heat. Boil for 8 minutes. Cool before spreading over ice cream. Return to freezer. Remove from freezer 10 to 15 minutes before serving. Yield: 24 servings.