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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 12 |
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A cookie crust topped with ice cream, peanuts and homemade caramel and chocolate sauceâ¦no wonder this dessert was such a hit at my future daughter-in-law's bridal shower. Ingredients:
1 package (15-1/2 ounces) oreo cookies, crushed |
1/3 cup butter, melted |
1/2 gallon vanilla ice cream, softened |
1-1/2 cups salted peanuts |
caramel sauce: |
1 cup packed brown sugar |
1 cup heavy whipping cream |
1/2 cup butter, cubed |
1 teaspoon vanilla extract |
chocolate sauce: |
1 can (12 ounces) evaporated milk |
1 cup (6 ounces) semisweet chocolate chips |
1/2 cup butter, cubed |
2 cups confectioners' sugar |
1 teaspoon vanilla extract |
Directions:
1. In a bowl, combine cookie crumbs and butter; press onto the bottom and up the sides of an ungreased 13-in. x 9-in. dish. Spread ice cream over crust; sprinkle with peanuts. Cover and freeze for at least 1 hour.
2. For caramel sauce, in a small saucepan, combine the brown sugar, cream and butter. Bring to a boil; cook and stir for 1 minute. Remove from the heat; stir in vanilla. Cool. Drizzle over peanuts. Cover and freeze for at least 1 hour.
3. For chocolate sauce, in a large saucepan, combine the milk, chocolate chips and butter. Cook and stir over low heat until melted and smooth. Stir in confectioners' sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened, stirring frequently. Remove from the heat; stir in vanilla. Cool.
4. Drizzle over dessert. Cover and freeze for 2 hours or until firm. Yield: 12-15 servings.
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