CRUST:

26 Oreo cookies
6 tbsp. melted butter

SAUCE:

2 c. powdered sugar
1/2 c. butter
2/3 c. chocolate chips
1 (12 oz.) can evaporated milk

FILLING:

1/2 gallon ice cream
Spanish peanuts

Crumble cookies and mix with melted butter to make crust. Mix together chocolate chips and butter; melt. Add powdered sugar and evaporated milk. Boil sauce 8 minutes, stirring constantly. Cool.

Put Oreo cookie crust in 9"x13" pan. Place 1/2 gallon ice cream on top of crust. Sprinkle with Spanish peanuts and pour cooled sauce over ice cream and peanuts. Keep frozen.