25 Oreo cookies, crushed
1/4 c. melted butter
1/2 gallon vanilla ice cream, softened
1 (6 oz.) pkg. chocolate chips
1 (14 oz.) can Eagle Brand condensed milk
1/2 c. chopped Spanish peanuts
1 (8 oz.) container Cool Whip

Combine Oreo cookies and melted butter, pat into 13"x9" pan. Spread ice cream onto crust and freeze. Melt chips and condensed milk. Cool. Pour over ice cream and freeze again. Spread Cool Whip over top and sprinkle with nuts. Freeze 2 hours. Store covered.