2 c. powdered sugar
1 (13 oz.) can evaporated milk
1 (6 oz.) pkg. semi-sweet chocolate chips
1/2 c. (1 stick) butter
1 tsp. vanilla
1 (15 oz.) pkg. chocolate sandwich cookies, crushed
1/2 c. (1 stick) butter, melted
1 1/2 c. Spanish peanuts
1/2 gallon vanilla ice cream, softened

Combine the following ingredients and boil 8 minutes, stirring constantly; powdered sugar, evaporated milk, chocolate chips and 1/2 cup butter. Add vanilla and cool. Combine cookies and 1/2 cup melted butter. Pat into 9"x13" pan and freeze until firm. Sprinkle peanuts over cookie crust. Spread ice cream over peanuts and cover with cooled chocolate mixture. Freeze until ready to serve. Serves 16.