Prep 30 mins
Cook 0 mins
This recipe comes from a 1984 Pillsbury cookbook. It's a favorite summer dessert for our family. I usually use chocolate chip mint ice cream. Rich and delicious, also, cool and refreshing. What more could you ask for?
- 24 cream-filled chocolate sandwich cookies, finely crushed (2 1/4 cups)
- 1⁄4 cup margarine or 1⁄4 cup butter, melted
- 1⁄2 gallon brick-style ice cream, any flavor
- 1 cup peanuts
- 2 cups powdered sugar
- 1 cup semi-sweet chocolate chips
- 1 (13 ounce) can evaporated milk
- 1⁄2 cup margarine or 1⁄2 cup butter
- 1 teaspoon vanilla
- In large bowl, combine crushed cookies and margarine; mix well.
- Press lightly in bottom of ungreased 13x9-inch pan.
- Cut ice cream into 1-inch thick slices; place over crushed cookies.
- Spread ice cream with spatula to cover completely.
- Sprinkle with peanuts. Cover and freeze.
- In medium saucepan, combine powdered sugar, chocolate chips, evaporated milk and margarine; bring to a boil over medium heat.
- Cook for 8 minutes, stirring constantly.
- Remove from heat; stir in vanilla. Cool for 1 hour.
- Pour topping over ice cream filling.
- Cover and freeze. Let stand at room temperature a few minutes before serving.