Peanut Buster Dessert - cooking recipe

Ingredients

1 lb. Oreo cookies
1/2 c. melted margarine
1/2 gal. vanilla ice cream
2/3 c. chocolate chips
2 c. powdered sugar
1 1/2 c. evaporated milk
1/2 c. margarine
1 tsp. vanilla
1 1/2 c. Spanish peanuts

Preparation

Crush
cookies
in blender and mix in melted margarine. Pat in the
bottom
of
a
9
x
13-inch
greased pan.
Put in refrigerator until cold and firm.
Soften ice cream and spread over crust.
Freeze
until firm.
While ice cream is freezing, prepare sauce.
Mix together chips, sugar, margarine and milk. Boil,
stirring
constantly,
for 8 minutes.
Remove from heat and add vanilla; cool.
Sprinkle nuts over ice cream and cover with sauce.
Cover and freeze until ready to serve.