1 (16 oz.) pkg. Oreo cookies, crushed
1/2 c. melted butter

Mix and press into 9 x 13 inch pan. Refrigerate crust for 1/2 hour. Soften half gallon vanilla ice cream and put on top of crust. Put in freezer.

SAUCE:

1 1/2 c. evaporated milk (do not use low fat)
2/3 c. semi-sweet chocolate chips
2 c. sifted powdered sugar
1/2 c. butter

Put all in saucepan and boil 8 minutes. Add 1 teaspoon vanilla. Pour over top of ice cream, sprinkle with 1 cup Spanish peanuts. Keep in freezer. Serves 12 to 16.