–BASE–
24 Creme filled chocolate
-sandwich cookies; finely
-crushed
1/4 c Butter or margarine; melted
FILLING
1/2 ga Brick-style vanilla ice
-cream; softened or desired
-flavor
1 c Peanuts
TOPPING
2 c Powdered sugar
6 oz Semisweet chocolate chips
13 oz Evaporated milk
1/2 c Butter or margarine
1 ts Vanilla
In large bowl, combine crushed cookies and margarine. Mix well. Press
lightly in bottom of ungreased 9×13-inch pan. Cut ice cream into 1-inch
thick slices. Place over crushed cookies. Spread ice cream with spatula to
cover completely. Sprinkle with peanuts. Cover. Freeze. In a medium
saucepan, combine powdered sugar, chocoalte chips, evaporated milk and
margarine. Bring to a boil over medium-low heat. Cook 8 minutes, stirring
constantly. Remove from heat. Stir in vanilla. Cool 1 hour. Pour topping
over ice cream filling. Cover. Freeze. Let stand at room temperature a few
minutes before servings.
Yields
16 Servings