Crowd-Pleasing Tin Roof - cooking recipe

Ingredients

30 chocolate sandwich cookies, finely crushed
1/2 c. oleo, melted
1/2 gal. vanilla ice cream
1 c. Spanish peanuts
2 c. confectioners sugar
1 c. chocolate chips
1 (12 oz.) can evaporated milk
1/2 c. oleo
1 tsp. vanilla
1 c. whipped cream
2 Tbsp. confectioners sugar
1/2 tsp. vanilla

Preparation

Reserve 2/3 cup crumbs for topping.
Combine rest of crumbs with oleo.
Press into 9 x 13-inch pan.
Cut ice cream into 1-inch thick slices.
Lay on top of crumbs.
Spread ice cream with spatula to cover base.
Sprinkle peanuts over ice cream and freeze.