Buster Bar Dessert

1 12 oz pkg oreo cookies, crushed
1/2 cup butter, or margarine, melted
2 quarts vanilla ice cream
1 1/2 cups spanish peanuts
1 12 oz can evaporated milk
2/3 cup chocolate chips
1/2 cup sugar
1/3 cup butter

Combine crushed cookies with 1/2 cup melted butter in a large bowl; mix well. Pat in 9 x 13 pan and freeze about an hour.

Soften vanilla ice cream and spread evenly on top of crumb crust. Sprinkle with 3/4 cup of 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 mix has thickened, remove from heat; cool.

Spread chocolate mix over ice cream. top with remaining 3/4 cup peanuts; freeze. Cut into squares before serving.

AUTHOR: Marge