1 lb. Oreo cookies, crushed
1/2 c. butter
1/2 gal. vanilla ice cream, allow to soften some
2 c. powdered sugar
1 can evaporated milk
2/3 c. chocolate chips
1/2 c. butter
1 tsp. vanilla
1 1/2 c. Spanish peanuts

Mix crushed cookies and 1/2 cup butter. Pat into 9 x 13 inch and 8 inch square pans. Refrigerate an hour. Spoon ice cream over and pack. Put in freezer. Combine powdered sugar, evaporated milk, chocolate chips, and 1/2 cup butter in saucepan. Boil 8 minutes, stirring constantly. Remove from heat. Add vanilla. Cool. Sprinkle peanuts over ice cream and pour cooled sauce over all.