1/2 pkg. Hydrox cookies, crushed
1/2 c. butter
1/2 gal. softened vanilla ice cream
1 1/2 c. salted Spanish peanuts

CHOCOLATE SAUCE:

2 c. powdered sugar
1 1/2 c. evaporated milk
6 oz. pkg. chocolate chips
1/2 c. butter
1 tsp. vanilla

Melt 1/2 cup butter and mix with crushed cookies. Pat into 9 x 13 inch pan. Refrigerate 1 hour. Then spread softened ice cream on base. Sprinkle 1/2 cup peanuts over ice cream and put in freezer.

Bring chocolate sauce ingredients to boil, boil 8 minutes, stir constantly. Remove from heat and add 1 teaspoon vanilla. Cool and pour over ice cream. Return to freezer. Keep stored in freezer.