• 24servings
  • 8minutes
  • 427calories

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Nutrition Info . . .

VitaminsB1, H, D, E
MineralsCalcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups evaporated milk

  2. 2/3 cup chocolate chips

  3. 1/2 cup butter

  4. 2 cups confectioners' sugar

  5. 1 teaspoon vanilla extract

  6. 1 pound chocolate sandwich cookies, crushed

  7. 1/2 cup melted butter

  8. 1/2 gallon vanilla ice cream, softened

  9. 1 1/2 cups roasted Spanish peanuts

  10. 1 (12 ounce) container frozen whipped topping, thawed

Instructions Jump to Ingredients ↑

  1. In a saucepan over medium heat, combine evaporated milk, 1/2 cup butter, chocolate chips, and confectioners' sugar. Bring to a boil, and cook 8 minutes, stirring constantly. Remove from heat, and stir in vanilla extract. Allow to cool thoroughly.

  2. In a large bowl, mix together crushed chocolate sandwich cookies and 1/2 cup melted butter. Press onto the bottom of a 9x13 inch pan; freeze until firm. Spread softened ice cream over crust, then freeze until firm. Spread top with cooled fudge sauce, and sprinkle with peanuts; freeze until firm. Spread with whipped topping, and freeze until firm, or overnight.


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