1 lb. Oreo cookies, crushed
1 stick butter, melted
1/2 gal. vanilla ice cream

TOPPING:

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

Boil topping ingredients 8 minutes, stirring constantly. Set aside to cool. When cool, add 1 teaspoon vanilla.

Mix and press Oreo cookies and butter in bottom of 9 x 13 inch pan. Soften ice cream, spread on crust. Cover and put in freezer and freeze hard. Spread topping on ice cream and top with Spanish peanuts. Cover and keep frozen.