1 bag (15 oz.) Oreo cookies, crushed
1/2 c. melted butter

Mix together and press into 11 x 15 pan.

FIRST LAYER:

1/2 gallon vanilla ice cream

Soften in a bowl. Spread over crust.

SECOND LAYER:

1 1/2 c. Spanish peanuts

Pat into ice cream.

TOP LAYER:

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

Boil 8 minutes. Add vanilla. Stir. When lukewarm, spread over ice cream and freeze.