Buster Bar Torte - cooking recipe

Ingredients

15 oz. Oreos, crushed
1/3 c. melted butter
1/2 gal. soft French vanilla ice cream
1 1/2 c. roasted salted Spanish peanuts
2 c. powdered sugar
1/2 c. butter
2/3 c. chocolate chips
13 oz. can evaporated milk

Preparation

Mix Oreos with 1/3 cup melted butter.
Pat into 9 x 13-inch pan.
Spread softened ice cream over cookie layer and sprinkle with peanuts.
Freeze a few hours.
Combine remaining ingredients and bring to boil over low heat.
Boil 8 minutes.
Cool before spreading over ice cream.
Return to freezer.