1 (15 oz.) pkg. chocolate sandwich cookies
1/3 c. butter, melted
1/2 gallon vanilla ice cream, softened
1 1/2 c. chopped Spanish peanuts
2 c. confectioners' sugar
2 sm. (or 1 lg.) cans evaporated milk
2/3 c. chocolate chips
1/2 c. butter

Crush cookies and combine with butter. Press mixture on bottom of pan, 13 x 9 x 2 inch. Spread ice cream over crust and sprinkle with 1 cup nuts. Place in freezer. Combine sugar, milk, chips, and butter in a saucepan and boil about 8 minutes. Cool about 1 hour. Pour sauce over ice cream. Sprinkle remaining 1/2 cup nuts over sauce. Cover and freeze overnight - 15 servings. (Stores well in freezer covered tightly for 2 weeks.)