• 1 lb. Oreo cookies crushed
• 1/3 cup butter melted
• 1/2 gallon vanilla ice cream softened
• 1 1/2 cups Spanish red skin peanuts
• 2/3 cup powdered sugar
• 1/2 cup butter
• 2/3 cup chocolate chips
• 13 oz. evaporated milk

CHOCOLATE SAUCE:

• Bring ingredients to a slow boil and cook gently for 8 minutes stirring with a whisk. Cool in ice water in sink to room temperature. Pour over top of peanuts and return to freezer until serving time.