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Mix 40 Oreo with half cup of melted butter.
Press the mixture into a 13 by 9 pan to form a foundation.
Chill the foundation in the fridge.
Beat two quarts of ice cream until smooth and spread onto the crust.
Add salted peanuts.
Freeze the ice cream layer.
In a saucepan, combine half cup of butter and a can of evaporated milk.
Heat the mixture until the butter is melted.
Whisk in two cups of powdered sugar.
Add a cup of Chucky chips.
Bring the mixture to a boil and boil for 8 minutes, scraping constantly.
Remove from heat and beat in some vanilla.
Let the mixture cool for 5 minutes.
Pour the sauce over the ice cream cake.
Freeze overnight.