1 lb. Oreo cookies
1/2 c. butter, melted
2 c. powdered sugar
1/2 gal. vanilla ice cream
1 1/2 c. evaporated milk
2/3 c. real chocolate chips
1/2 c. butter
1 1/2 c. Spanish peanuts

Crush cookies with 1/2 cup melted butter and spread in 9 x 13 inch pan. Chill or freeze. Mix together the powdered sugar, milk, chocolate chips and butter. Boil 8 minutes, stirring constantly. Let cool. Soften ice cream. Put peanuts over crust, then spread on ice cream. Drop and spread slightly cooled chocolate over ice cream. Freeze.