1 pkg Oreo cookies (1 lb)
1/2 cup margarine
1-1/2 cups dry roasted or spanish peanuts
1/2 gallon vanilla ice cream
1-3/4 cup powdered sugar
1 cup semi-sweet chocolate chips
1/2 cup margarine-melted
1 can (12 oz)evaporated milk
1 tsp vanilla
Crush cookies. Melt margarine and mix together with cookie crumbs; pat into a 9 x 13 inch pan. Chill in refridgerator 1 hour. Bring to boil the powdered sugar, chocolate chips, margarine and evaporated milk; boil for 8 minutes, stirring constantly.Remove from heat and add vanilla; Set aside to cool. Slice ice cream onto 3/4 inch slices and place them in a single layer over crust after set, smooth the seams. Sprinkle peanuts over ice cream. Top with cooled chocolate sauce. Cover and freeze at least 8 hrs or overnight.
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