Crust:
2 1/2 c. Coarsely Crushed Pretzels
1/4 c. Granulated Sugar
3/4 c. Butter, melted

Mix together and press into 9″ x 13″ pan.
Bake 10 minutes at 350°F.
Let cool.

Layer onto crust as follows.
1 1/2 c. Chocolate Cream Filled Cookies, crushed
1/2 Gal. Vanilla Ice Cream, slightly softened
1 Can Chocolate Fudge Topping or 1 recipe of chocolate fudge sauce below.
1 c. Spanish Peanuts, sprinkled over top.
Freeze.
Cut into squares.

Optional Fudge Sauce:
2/3 c. Chocolate Chips
2 c. Powdered Sugar
1/2 c. Butter or Margarine
1 1/2 c. Evaporated Milk
1 tsp. Vanilla

In large sauce pan combine chocolate chips, powdered sugar, butter and evaporated milk.
Bring to a boil over medium heat.
Stirring constantly, boil 8 minutes.
Remove from heat, stir in vanilla.
Let cool completely.