2 c. powdered sugar
	1 1/2 c. evaporated milk
	2/3 c. chocolate chips
	1/2 c. butter
	Mix and boil 8 minutes, stirring constantly.  Crush 1 pound 
	package Oreo cookies.  Add 1/2 cup melted butter, mix well 
	and spread into 9 x 13 inch pan.  Spread 1 1/2 cups Spanish 
	peanuts over crust.  Spread 1/2 gallon vanilla ice cream over 
	peanuts.  Cool chocolate mixture for a few minutes then pour 
	over ice cream and freeze until ready to serve.

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