Peanut Butter Parfait - cooking recipe

Ingredients

1 5 oz. pkg. crushed Oreo cookies
1/2 c. margarine, melted
1/2 gal. vanilla ice cream, softened
12 oz. can Spanish peanuts
2 c. powdered sugar
2/3 c. chocolate chips
1/2 c. margarine
13 oz. can evaporated milk

Preparation

Mix Oreo cookies and margarine.
Press into a 9 x 13-inch pan. Spread ice cream on top of cookies.
Sprinkle on peanuts and freeze for several hours.
Melt chips and stir in sugar, margarine and evaporated milk.
Bring to a boil.
Boil for 10 minutes.
Cool completely.
Spread cooled fudge on peanuts and freeze.