Saturday, March 21, 2020
Ingredients
- 1 14.3 oz pkg. of Oreo cookies, crushed
- 1/2 C butter, melted
- 1/2 gal. vanilla ice cream, softened
- 1 lb. Spanish peanuts
- 2 C powdered confectioner's sugar
- 12 oz semi sweet chocolate chips
- 1/2 C butter
- 12 oz evaporated milk
Instructions
- Combine crushed cookies and butter. Press into bottom of 9x13 dish. Spoon softened vanilla ice cream over crushed cookie crust. Cover with peanuts and place in freezer to set while making chocolate topping.
- Using a whisk, combine powdered sugar, butter, chocolate chips and milk in a large sauce pan over medium heat until chips melt. Bring to a boil, stirring constantly. Turn down the heat, simmer for 10 minutes, stirring often. Let cool completely.
- Pour topping over dessert and work to edges. Freeze until firm. Soften in refrigerator for 5 to 10 minutes before serving.
This Recipe adapted from >>>> Click Here