1 lb. chocolate Oreo cookies, crushed
1/2 c. butter

Press into a 9 x 13 inch pan. Spread 1/2 gallon vanilla ice cream, softened on top of crust. Freeze.

TOPPING:

2 c. powdered sugar
1 1/2 c. evaporated milk (14 oz.)
1/2 c. butter
2/3 c. chocolate chips

Bring to a boil and cook for 8 minutes, stirring constantly. Remove from heat and add 1 teaspoon vanilla. Cool. Put 1 1/2 cups Spanish peanuts over the ice cream. Pour chocolate sauce over nuts. Freeze. Serves 15.