Frozen Fudge Fun Day Sundae

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?

• Ready In: 30 mins
• Serves: 24

Ingredients

• 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

Directions

1. In large bowl, combine crushed cookies and margarine; mix well.
2. Press lightly in bottom of ungreased 13x9-inch pan.
3. Cut ice cream into 1-inch thick slices; place over crushed cookies.
4. Spread ice cream with spatula to cover completely.
5. Sprinkle with peanuts. Cover and freeze.
6. In medium saucepan, combine powdered sugar, chocolate chips, evaporated milk and margarine; bring to a boil over medium heat.
7. Cook for 8 minutes, stirring constantly.
8. Remove from heat; stir in vanilla. Cool for 1 hour.
9. Pour topping over ice cream filling.
10. Cover and freeze. Let stand at room temperature a few minutes before serving.