BASE:

24 creme-filled chocolate sandwich cookies, finely crushed (2 1/4 c.)
1/4 c. butter, melted

FILLING:

1/2 gallon brick-style vanilla or desired flavor ice cream, softened
1 c. peanuts

TOPPING:

2 c. powdered sugar
6 oz. pkg. (1 c.) semi-sweet chocolate chips
13 oz. can evaporated milk
1/2 c. butter
1 tsp. vanilla

In large bowl, combine crushed cookies and butter; mix well. Press lightly in bottom of ungreased 13 x 9 inch pan. Cut ice cream into 1 inch thick slices; place over crushed cookies. Spread ice cream with spatula to cover completely. Sprinkle with peanuts. Cover; freeze.

In medium saucepan, combine powdered sugar, chocolate chips, evaporated milk and butter; bring to a boil over medium-low heat. Cook 8 minutes, stirring constantly. Remove from heat; stir in vanilla. Cool 1 hour. Pour topping over ice cream filling. Cover; freeze. Let stand at room temperature a few minutes before serving. 24 servings.