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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This recipe is a refreshing summer treat that dates back to before fast food ice cream. It's also handy Ingredients:
2-1/2 cups cream-filled chocolate sandwich cookie crumbs, divided |
1/2 cup butter, melted |
1/2 cup sugar |
1/2 gallon chocolate, coffee or vanilla ice cream, softened |
2 cups confectioners' sugar |
2/3 cup semisweet chocolate chips |
1/2 cup butter, cubed |
1 can (12 ounces) evaporated milk |
1 teaspoon vanilla extract |
1-1/2 cups salted peanuts |
1 carton (8 ounces) frozen whipped topping, thawed |
Directions:
1. Combine 2 cups cookie crumbs with butter and sugar. Press onto the bottom of a 13-in. x 9-in. dish. Freeze for 15 minutes.
2. Spread ice cream over crumbs; freeze until firm, about 3 hours.
3. In a small saucepan, combine the confectioners' sugar, chocolate chips, butter and evaporated milk. Bring to a boil; boil for 8 minutes. Remove from the heat; stir in vanilla. Cool to room temperature.
4. Spoon sauce over ice cream layer; sprinkle with peanuts. Freeze until firm. Spread whipped topping over the top; sprinkle with remaining cookie crumbs. Freeze for at least 3 hours before serving. Yield: 12-16 servings.
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