1 – 15 oz. pkg. Oreo cookies
1/2 C. margarine, melted
1/2 gal. vanilla ice cream, softened
1 C. Spanish peanuts
2 C. powdered sugar
1 large can evaporated milk
1 C. chocolate chips
1/2 C. margarine

Crush cookies and mix with 1/2 cup melted margarine. Blend well and press into a 9×13″ pan. Chill 1 hour. Spread softened ice cream over crust; sprinkle with peanuts and freeze covered with plastic and aluminum foil. Prepare topping by melting together in medium saucepan the powdered sugar, evaporated milk, chocolate chips and margarine, stirring constantly. Bring to boil. Boil for 8 minutes. Pour over ice cream and freeze again. Cut into serving pieces.

Serves 18

NOTE: Greasing the inside edge of a saucepan about an inch from the top will prevent the contents from boiling over.

Author:       Categories: Bars, Cookbook, Desserts

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