1 pkg. Hydrox cookies, crushed
1/2 c. butter
1/2 gallon vanilla ice cream
2 c. powdered sugar
1 1/2 c. evaporated milk
2/3 c. real chocolate chips
1/2 c. butter
1 tsp. vanilla
1 1/2 c. dry roasted peanuts

Make a crumbly mixture of the cookies and 1/2 cup melted butter. Pat into a 9"x13" pan; refrigerate for approximately 1 hour.

Bring to a boil the sugar, milk, chips and 1/2 cup butter, stirring constantly for 8 minutes. Add vanilla, stir well. Cool fudge sauce completely. Slice ice cream into 3/4" sliced and lay over cooled crust. Pack seams together. Sprinkle peanuts over ice cream. Pour cooled sauce over the ice cream and peanuts. Cover and freeze until needed.