1 lb Oreo cookies (crushed)
1/2 cup margarine (melted)
Combine and spread in 9×13 inch pan. Refrigerate to set up crumbs.
2 cups powdered sugar
1-1/2 cup evaporated milk
2/3 cup chocolate chips
1/2 cup margarine
Boil 8 minutes, stirring constantly. Add 1 tsp vanilla and let cool.
Soften 1/2 gallon vanilla ice cream and spread on cookie crust.
Cover ice cream with cooled chocolate sauce.
Top with 1-1/2 cups Spanish peanuts.
Freeze
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