24-30 Oreo cookies
3/4 c. butter
1/2 gal. vanilla ice cream
3/4 c. chocolate chips
2 c. confectioners' sugar
2 tbsp. cornstarch
1 1/2 c. (1 can) evaporated milk
1 c. Spanish peanuts
8 oz. container Cool Whip

Crush cookies with rolling pin on waxed paper. Mix with 1/4 cup softened butter. Pat into bottom of lightly greased 9 x 13 inch pan. Freeze until set. Spread softened ice cream over cookies. Freeze.

Bring to boil 1/2 cup butter, chocolate chips, confectioners' sugar, cornstarch and evaporated milk. Cook 5 minutes. Cool in refrigerator. When cool, spread over ice cream. Sprinkle on Spanish peanuts. Freeze. Spread on Cool Whip. Freeze.