| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Desserts | 16 | Servings | |
INGREDIENTS
| 24 | Creme filled chocolate sandwich cookies; finely crushed | |
| 1/4 | c | Butter or margarine; melted |
| 1/2 | ga | Brick-style vanilla ice cream; softened <or desired flavor> |
| 1 | c | Peanuts |
| 2 | c | Powdered sugar |
| 6 | oz | Semisweet chocolate chips |
| 13 | oz | Evaporated milk |
| 1/2 | c | Butter or margarine |
| 1 | ts | Vanilla |
INSTRUCTIONS
BASE FILLING TOPPING In large bowl, combine crushed cookies and margarine. Mix well. Press lightly in bottom of ungreased 9x13-inch pan. Cut ice cream into 1-inch thick slices. Place over crushed cookies. Spread ice cream with spatula to cover completely. Sprinkle with peanuts. Cover. Freeze. In a medium saucepan, combine powdered sugar, chocoalte chips, evaporated milk and margarine. Bring to a boil over medium-low heat. Cook 8 minutes, stirring constantly. Remove from heat. Stir in vanilla. Cool 1 hour. Pour topping over ice cream filling. Cover. Freeze. Let stand at room temperature a few minutes before servings. Recipe by: Family Fun Cookbook/Pillsbury 1983 Posted to TNT Recipes Digest by Karen <[email protected]> on May 02, 1998
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