| | Directions | | Crush cookies into crumbs. Combine with melted butter in bowl; mix well. Press into a 9 x 13 dish. Layer ice cream and peanuts over crumbs. Freeze until firm. Combine evaporated milk, chocolate chips, 1/2 cup butter and powdered sugar in saucepan. Bring to a boil stirring constantly. Boil for 10 minutes stirring constantly; remove from heat. Stir in vanilla. Let stand for 30 minutes. Spread over ice cream and peanut layers. Freeze for 6 hours or overnight before serving. Yield: 15 servings. |
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| Ingredients | | - |  | 1 pound chocolate sandwich cookies |
| - | | 1 stick butter, melted (1/2 cup stick) |
| - | | 1/2 gallon vanilla ice cream, softened |
| - | | 1 1/2 cups salted peanuts |
| - | | 1 1/2 cups evaporated milk |
| - | | 2/3 cup chocolate chips |
| - | | 1 stick butter (1/2 cup stick) |
| - | | 2/3 cup powdered sugar |
| - | | 1 teaspoon vanilla |
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