1 lb. Oreo cookies, crushed
1/2 c. butter, melted

Mix and pat into 2 pans, 9 x 13 and 8 x 8 pan. Refrigerate 1 hour. Spread 1/2 gallon vanilla ice cream, softened, over crust and freeze.

TOPPING:

1/2 c. butter
2 c. powdered sugar
1 lg. can evaporated milk
2/3 c. chocolate chips

Boil 8 minutes, stirring constantly. Then cool. Spread peanuts over ice cream crust and spread cooled chocolate topping on dessert and freeze.