24 Oreo cookies, finely crushed
1/4 c. butter, melted

FILLING:

1/2 gallon brick style fudge ripple ice cream, softened
1 c. salted Spanish peanuts (optional)

TOPPING:

2 c. powdered sugar
6 oz. pkg. (1 c.) chocolate chips
1 (13 oz.) can evaporated milk
1/2 c. butter
1 tsp. vanilla

Combine Oreos and melted butter; press lightly in bottom of 13 x 9 inch pan. Cut ice cream into 1 inch thick slices. Place over cookie base. Spread ice cream with spatula to even out and cover completely. Sprinkle with peanuts, if desired. Cover; freeze.

In medium saucepan, combine powdered sugar, chocolate chips, evaporated milk, and butter; bring to a boil over low-medium heat. Cook 8 minutes, stirring constantly. Remove from heat; stir in vanilla. Cool 1 hour. Pour topping over ice cream. Cover; freeze. Let stand at room temperature a few minutes before serving.