Buster Bar - cooking recipe

Ingredients

1 lb. Oreo cookies, crushed
1/2 c. butter
1/2 gal. softened vanilla ice cream
1 1/2 c. Spanish peanuts
2 c. powdered sugar
1/2 c. butter
2/3 c. chocolate chips
1 1/2 c. Carnation milk
1 tsp. vanilla

Preparation

Melt 1/2 cup of butter and add to Oreo cookies that are in a 9 x 13-inch pan.
Pat the cookies to make a crust.
Put in refrigerator for 1 hour, then spread 1/2 gallon ice cream on the crust.
Put the nuts over ice cream.
Top with a cooked mixture of the powdered sugar, butter, chocolate chips and Carnation milk. Boil for 8 minutes and stir constantly.
Add the vanilla.
Cool well and then spread on top of ice cream and nuts.
Put in freezer.