15 oz. pkg. Oreo cookies
1 c. butter
1/2 gal. vanilla ice cream
1 1/2 c. Spanish peanuts
2/3 c. chocolate chips
2 c. powdered sugar
1 (13 oz.) evaporated milk

Crush cookies - mix with 1/2 cup butter. Press into 9 x 13 inch pan. Freeze 1 hour - slice 1/2 gallon ice cream and lay on top of frozen mixture. Press Spanish peanuts into ice cream - freeze 1 hour. Bring to boil for 8 minutes chocolate chips, 1/2 cup melted butter, powdered sugar and evaporated milk. Pour over top. Freeze and serve.