2 1/2 c. crushed Oreo cookies (25)
1/4 c. melted butter

Mix. Put in 13 x 9 pan. Bake at 375 degrees for 8 minutes. Cool.

Soften 1/2 gallon vanilla ice cream. Spread on cooled crumbs. Cover with 2 cups Spanish peanuts. Freeze.

TOPPING:

10 1/2 oz. evaporated milk
2/3 c. chocolate chips
1/4 c. butter
2 c. powdered sugar

Mix and boil until thick (8 minutes). Let sit until room temperature. Then pour on top of ice cream and peanuts. Freeze.