1 lb. box Oreo cookies
1/2 c. melted butter

Mix and put into 9 x 13 inch pan. slice 1/2 gallon vanilla ice cream, put over crust. Sprinkle 1 pound bag Spanish peanuts on top. Add topping over peanuts. Keep in freezer.

TOPPING:

2 c. powdered sugar
1 1/2 c. evaporated milk