Combine crushed cookies with ½ cup of melted butter in a large bowl; mix well. Pat into a 13 x 9 x 2 inch baking dish and freeze until hard, about 1 hour. Soften vanilla ice cream and spread evenly on top of crumb crust. Sprinkle with ¾ c. peanuts and freeze for 1 hour. In a saucepan over medium heat, combine evaporated milk, chocolate chips, sugar and butter. Bring to a gentle boil. When mixture has thickened, remove from heat; cool. Spread chocolate mixture over ice cram. Top with remaining3/4 c. peanuts; freeze. Cut into squares before serving.
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