1 lb. Hydrox cookies
1/2 c. butter

Crush cookies, mix with butter and pat into 9"x13" pan. Refrigerate 1 hour. 1 1/2 c. Spanish peanuts

Slice ice cream into 3/4" slices and place over crust. Sprinkle peanuts over ice cream. Freeze.

SAUCE:

2 c. powdered sugar
1 1/2 c. evaporated milk
2/3 c. chocolate chips
1/2 c. butter

Bring to boil and cook 8 minutes, stirring constantly. Add 1 teaspoon vanilla. Cool and pour over ice cream and freeze.