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Ingredients
- 1 1/2 cup evaporated milk
- 2 cup powdered sugar
- 1/2 cup margarine
- 1 tsp. vanilla
- 2/3 c. chocolate chips
- 1 # oreos
- 1/2 gal. vanilla ice cream
- 1 cup peanuts
Details
Servings 16
Preparation
Step 1
Make topping. Boil 8 min. stirring constantly. Cool
Crush oreo cookies. Combine with 1/2 cup oleo. Press into 9 x 13 pan. Freeze. Soften vanilla ice cream. Spread on frozen crust.
Put 1 to 1 1/2 cups Spanish peanuts on top of crust before putting on chocolate. Top with cooled chocolate. Cover and freeze.
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