1 lb. Hydrox cookies, rolled to crush
1/2 c. butter
1/2 gallon ice cream
2 c. powdered sugar
1 1/2 c. evaporated milk
2/3 c. chocolate chips
1/2 c. butter
1 tsp. vanilla
1 1/2 c. salted peanuts

Mix crumbs and 1/2 cup butter like pie crust. Put into 1 (9 x 13-inch) pan and 1 (8-inch) pan. Refrigerate 1 hour. Spoon ice cream over crumbs; pack well. Put in freezer. Combine powdered sugar, evaporated milk, chocolate chips and butter in saucepan. Boil 8 minutes, stirring constantly. Remove from heat and add vanilla. Cool. Sprinkle peanuts over ice cream. Pour cooled sauce over ice cream. Keep frozen.