1 (15 oz.) pkg. chocolate sandwich cookies
1 stick butter (melted)
1/2 gal. vanilla ice cream
1 1/2 c. Spanish peanuts
1 sm. jar caramel topping

FROSTING:

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

Crush cookies, add melted butter, press into 9x13 pan. Add 1/2 gallon ice cream. Spread over crust. Cover with peanuts and caramel topping. Freeze.

Frosting: Melt all ingredients together and boil 8 minutes. Cool. Frost ice cream mixture with frosting. Cover and freeze until ready to serve.