Servings:

12

Prep Time:

20 minutes

Cooking time:

10 minutes

Ingredients:

  • 1 pkg (5 oz.) chocolate sandwich cookies, crushed
  • 1/3 cup oil
  • 1/2 gallon vanilla ice cream, softened
  • 2 cups powdered sugar
  • 2 cans (5.3 oz. each) evaporated milk
  • 2/3 cup semi-sweet chocolate chips
  • 1/2 cup butter
  • 1/2 cup Spanish peanuts

Directions:

Mix cookies and oil. Pat up sides and bottom of a 9" x 13" pan. Refrigerate 10 minutes.

Remove from refrigerator and spread ice cream over top. Put in freezer.

In a sauce pan, combine sugar, milk, chocolate chips and butter. Boil for 8 minutes, stirring constantly.

Let cool for 1 hour. Spread over ice cream mixture and top with Spanish peanuts.