Peanut Buster Bar Dessert - cooking recipe

Ingredients

Crust
24 crushed Oreo cookies
1/4 cup melted butter
Filling
1/2 gallon vanilla ice cream, softened
2 cups Spanish peanuts
Topping
2 cups powdered sugar
1 (13 ounce) can evaporated milk
1 (6 ounce) package chocolate chips
1 teaspoon vanilla

Preparation

Mix crushed cookies and melted butter-- pat into a 9x13 pan.
Freeze for one hour.
Spread ice cream evenly over crust, pour peanuts over the ice cream and using the back of a spoon press peanuts into ice cream.
Freeze for one hour again.
Place topping ingredients in a pan over medium heat.
Stir till melted together, cook 8 minutes stirring constantly.
Spread over ice cream filling-- freeze overnight.
Let soften slightly before serving.