 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 9 |
|
To speed things up purchased chocolate sauce may be use for this ;-) Ingredients:
2 cups crushed oreo cookies |
1/2 cup butter, melted |
1/2 cup sugar |
1/2 gallon chocolate ice cream or 1/2 gallon coffee ice cream or 1/2 gallon vanilla ice cream, softened enough to spread, not melted |
2 cups icing sugar |
2/3 cup semi-sweet chocolate chips |
1 (12 ounce) can evaporated milk |
1/2 cup butter |
1 teaspoon vanilla |
1 1/2 cups salted peanuts |
1 (8 ounce) carton cool whip topping, thawed |
1/2 cup coarsley chopped oreo cookies |
Directions:
1. For crust: combine cookie crumbs, butter and sugar; press onto bottom of an ungreased 13x9 pan.
2. Freeze for 15 minutes.
3. Spread ice cream over crust; freeze until firm, about 3-4 hours.
4. Meanwhile, combine the first 4 sauce ingredients in a saucepan; bring to a light boil; boil for 8 minutes.
5. Remove from the heat and stir in vanilla; cool to room temperature.
6. Spoon over ice cream; sprinkle with peanuts.
7. Freeze until firm.
8. Spread Cool Whip topping over nuts and sprinkle with cookie crumbs.
9. Freeze for at least 3-4 hours before serving.
|
|