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Ingredients Jump to Instructions ↓

  1. 1 package (15 oz) hydrox cookies (crushed)

  2. 1/2 cup butter (melted)

  3. 1/2 gallon vanilla ice cream

  4. 1 cup spanish peanut s (salted)

  5. 2 cups powdered sugar

  6. 2/3 cup chocolate chips

  7. 1/2 cup butter

  8. 1 cup evaporated milk

  9. 1 tsp vanilla

Instructions Jump to Ingredients ↑

  1. Mix cookies and 1/2 cup melted butter. Press in 9x13" pan. Slice ice cream and cover cookie mixture with slices. Press peanuts into ice cream. Place pan in freezer.

  2. In saucepan combine powdered sugar, chocolate chips, milk and 1/2 cup butter. Boil together 8 minutes. Stir contantly. Remove from heat. Add vanilla.

  3. Cool thoroughly.

  4. Spread over ice cream mixture.

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