Ingredients
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30 Oreo cookies, crushed (reserve 2/3 c. for topping)
1/4 c. butter
1/2 gal. vanilla ice cream
1 c. Spanish peanuts
2 c. sugar
6 oz. chocolate chips
12 oz. evaporated milk
1/2 c. butter
1 tsp. vanilla extract
Preparation
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Mix cookies with 1/4 cup butter; press into bottom of large pan.
Slice ice cream into 1 inch slices (slightly soft).
Place layer on top cookie crust; press firmly.
Sprinkle with peanuts and freeze 2 hours.
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