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Ingredients
- Crust:
- 1 lb. Oreo cookies, crushed
- 1/2 cup margarine (or butter), melted
- Middle:
- 1 1/2 cups Spanish peanuts
- 1/2 gallon softened vanilla ice cream
- Topping:
- 2 c. powdered sugar
- 1/3 c. semi-sweet chocolate chips
- 1/3 c. milk chocolate chips (or just double semi-sweet chips)
- 1 1/2 c. evaporated milk (1 can, 12 oz.)
- 1/2 c. margarine (or butter)
Preparation
Step 1
Mix crust ingredients and pat into 9x13 inch pan.
Spread 1 1/2 cups Spanish peanuts over crust. Next spread 1/2 gallon softened vanilla ice cream over peanuts. Freeze until ice cream is hardened. (Don't rush this!!! Make sure you re-freeze the ice cream before pouring the topping.)
Mix and boil topping ingredients for 8 minutes, stirring constantly. Cool completely. Pour cooled topping over ice cream and re-freeze.