24 creme-filled (crushed) cookies (2 1/4 c.)
1/4 c. butter, melted

In large bowl, combine crushed cookies and butter; mix well. Press lightly in bottom of ungreased 13 x 9 inch pan.

FILLING:

1/2 gal. brick-style vanilla ice cream, softened
1 c. peanuts

Cut ice cream into 1 inch thick slices; place over crushed cookies. Spread ice cream with spatula to cover completely. Sprinkle with peanuts, cover; freeze.

TOPPING:

2 c. powdered sugar
6 oz. pkg. (1 c.) semi-sweet chocolate chips
13 oz. can evaporated milk
1/2 c. butter
1 tsp. vanilla

In medium saucepan, combine powdered sugar, chips, evaporated milk and butter; bring to boil over medium-low heat. Cook 8 minutes, stirring constantly. Remove from heat; stir in vanilla. Cool 1 hour. Pour topping over ice cream filling, cover; freeze. Stand at room temperature a few minutes before serving. Cut into squares.