1/2 lb. Oreo cookies, crushed
1/4 c. melted butter

Press in 9 x 13 inch pan. Spread 1/2 gallon softened vanilla ice cream on crust. Sprinkle with Spanish peanuts and freeze.

TOPPING:

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

Bring to boil and boil for 8 minutes; stirring constantly. Remove from heat and add 1 teaspoon vanilla. Cool and spread over dessert and freeze.