Source: Got this one from one of my cousins many years. It's a nice take on DQ's Peanut Buster Parfait.

Crush 1 (15 ounce) bag of Oreo cookies and mix with 1/2 cup Cool Whip. Press evenly into a 9 x 13-inch pan and chill 1 hour.

Cut 1/2 gallon vanilla ice cream into 4 lengths. Place on top of crust and freeze.

Mix 2 cups powdered sugar, 2/3 cup chocolate chips, 1/2 cup butter and 1 cup evaporated milk in a saucepan. Bring to a boil and stir constantly for 8 minutes. Remove from heat and cool to warm.

Sprinkle 2 cups salted Spanish peanuts over the ice cream layer. Pour chocolate sauce over all and freeze until firm.

To serve, let sit at room temperature about 10 to 15 minutes to soften enough to cut into squares.