1 lg. pkg. Hydrox cookies (use 36 cookies)

Crush with 1/2 cup melted butter. Press in 9x13 pan. Chill 1 hour.

Slice and put on top of cookie mixture and freeze.

TOPPING:

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

Bring to boil. Cook 8 minutes. Remove from heat and add 1 tsp. vanilla. Cool. Sprinkle 1 cup Spanish peanuts over ice cream. Top with fudge mixture. Return to freezer. Remove from freezer 10-15 minutes before serving.