8 oz. Oreo cookies, crushed
1/2 stick butter, melted
1/2 gallon vanilla ice cream
1 c. Spanish peanuts
Lg. can Milnot
1 stick butter
2/3 c. chocolate chips
2 c. powdered sugar

Mix cookies and butter. Press in the bottom of a 9 x 13 pan. Freeze 1 hour. Cut vanilla ice cream in 4 lengths and put on top of crust. Put peanuts on top and freeze. Mix Milnot, butter, chocolate chips, and powdered sugar in saucepan and bring to a boil. Boil 8 minutes, stirring constantly. Cool well. Pour over ice cream mixture and freeze. Keep frozen. Take out and cut in squares to serve.