Buster Bar Dessert - cooking recipe

Ingredients

3 c. graham cracker crumbs
6 Tbsp. powdered sugar
2/3 c. melted oleo
1/2 gal. vanilla ice cream
1 c. Spanish peanuts
6 oz. chocolate chips
1/2 c. oleo
2 c. powdered sugar
1 large can evaporated milk
1 c. Cool Whip

Preparation

Slightly soften ice cream; slice over crust.
Sprinkle with Spanish peanuts; freeze.
Melt chocolate chips and oleo.
Stir well and add powdered sugar and evaporated milk.
Cook slowly on medium heat for 15 minutes, stirring.
Boil 5 minutes, stirring. Cool well and pour over ice cream.
Spread with 1 cup Cool Whip. Sprinkle with reserved crumbs.
Keep frozen until 10 minutes before serving.