CRUST:

1 lb. Oreo cookies (crushed)
1/2 c. melted butter
1/2 gal. soft vanilla ice cream

Press in 9x13 inch pan. Spread ice cream; then freeze.

TOPPING:

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

Bring to a boil; boil 8 minutes. Stir constantly. Remove from heat and add 1 teaspoon vanilla. Put 1 1/2 cups Spanish peanuts over ice cream. Pour semi-cooled sauce over top; freeze.