1 lb. pkg. Oreo cookies
1/2 gal. ice cream
1/2 c. butter
1 1/2 c. salted Spanish peanuts

SAUCE:

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

Crush cookies with rolling pins and mix with melted 1/2 cup butter. Put into a 9 x 13 inch pan. Slice ice cream into 3/4 inch slices and lay over cookie mixture (cooled). Put into freezer until chocolate sauce is cool. Top ice cream with salted nuts.

For Chocolate Sauce: Put sugar, milk, chocolate chips and butter into a saucepan. Bring to a boil and boil 8 minutes. Stir constantly. Add 1 teaspoon vanilla, when cool. Pour over ice cream. Cool and freeze.