2 c. powdered sugar
1 (13 oz.) can evaporated milk
2/3 c. chocolate chips
1/2 c. butter
1 tsp. vanilla
1 lb. Oreo cookies
1/2 c. melted butter
1 1/2 c. Spanish peanuts
1/2 gal. softened vanilla ice cream

Mix first 5 ingredients (left side). Boil 8 minutes, stirring constantly. Cool. Crush Oreos, add melted butter. Spread in a 9 x 13 inch pan. Put nuts over top and refrigerate. When set, put ice cream on top of nuts. Cover with cooled chocolate mixture and freeze at least 5 hours.