- 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
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.