24 Oreo cookies, crushed
1/4 c. butter, melted
1/2 gal. vanilla ice cream
1 c. roasted peanuts
2 c. powdered sugar
6 oz. pkg. chocolate chips
13 oz. can evaporated milk
1/2 c. butter
1 tsp. vanilla extract

Combine crushed cookies and melted butter for crust. Press lightly into ungreased 13 x 9 x 2 pan.

Cut brick-style ice cream into 1-inch slices and place on crust. Sprinkle on peanuts. Cover and freeze.

In medium saucepan, combine fudge topping ingredients, except vanilla. Bring to a boil and cook for 8 minutes, stirring constantly. Remove from heat and stir in vanilla. Cool completely, 3 to 4 hours. Pour over ice cream and freeze. Serve anytime!