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

Boil all above 8 minutes, stirring constantly. Set aside to cool, doesn't get hard, if does get hard, add milk until spreadable.

BOTTOM:

1 (1 lb.) pkg. crushed Oreos
1/2 c. butter

Mix together. Put in 9 x 13 inch pan sprayed lightly with Pam. Add 1/2 gallon softened vanilla ice cream. Freeze until firm. Put on layer of Spanish peanuts, then topping over peanuts. Back in freezer until chilled through and firm. Keeps well for a long time in freezer.