1 (11 oz.) box chocolate wafer cookies (no frosting)
1/2 c. soft butter
1/2 gal. vanilla ice cream
1 1/2 c. Spanish peanuts
1 can evaporated milk (13 oz.)
2 c. powdered sugar
1/2 c. butter
2/3 c. chocolate chips
1 tsp. vanilla extract

Crush cookies. Mix with butter and pat in 9 x 13 inch pan. Refrigerate. Spread ice cream on top of crust and freeze. Sprinkle peanuts on top. Add sauce.

Sauce: Boil milk, powdered sugar, butter and chocolate chips for 8 minutes. Stir constantly. Cool to cold. Add vanilla. Spread sauce over frozen filling. Keep dessert frozen until served. Delicious!