Buster Bar Torte - cooking recipe

Ingredients

1 (16 oz.) pkg. Oreo cookies, crushed
1/2 gal. vanilla ice cream
2 c. powdered sugar
2/3 c. chocolate chips
1/3 c. oil
1 1/2 c. crushed Spanish peanuts
2 small cans evaporated milk
1/2 c. butter or margarine

Preparation

Mix together cookies and oil. Press into bottom of 9 x 13-inch cake pan. Chill until firm. Slice ice cream and spread on cookie crust. Top with 1 cup Spanish peanuts. Freeze.