30 Oreos, finely crushed
1/4 c. melted butter
1/2 gallon brick style vanilla ice cream, slightly softened
1 c. Spanish peanuts
2 c. confectioners' sugar
1 c. semi-sweet chocolate chips (6 oz. pkg.)
1 (12 oz.) can evaporated milk
1/2 c. butter
1 tsp. vanilla
1 c. whipping cream
2 tbsp. confectioners' sugar
1/2 tsp. vanilla

Reserve 2/3 cup cookie crumbs for sprinkling on top of whipped cream. Combine remaining crumbs with melted butter. Press lightly in bottom of 9x13 inch pan. Cut ice cream into 1-inch thick slices, place over crumb crust. Spread lightly with spatula. Sprinkle on peanuts. Cover. Freeze.

In medium pan, combine chocolate chips, confectioners' sugar, evaporated milk, and butter. Bring to boil over medium heat. Cook 8 minutes, stirring constantly. Remove from heat and add vanilla. Cool.

Pour sauce over peanuts and ice cream. Cover and freeze. Whip cream, 2 tablespoons confectioners' sugar and 1/2 teaspoon vanilla. Spread on chocolate. Sprinkle with reserved crumbs. Cover. Freeze until needed.