Prep: 1 hr
Cook: 8 mins
Additional: 6 hrs 52 mins
Total: 8 hrs
Yield: 1 – 9×13 inch dish
1 pound chocolate sandwich cookies, crushed
½ cup margarine, melted
1 ¾ cups confectioners’ sugar
1 (12 fluid ounce) can evaporated milk
1 cup semisweet chocolate chips
½ cup margarine
1 teaspoon vanilla extract
½ gallon vanilla ice cream
1 ½ cups dry-roasted peanuts
Combined crushed cookies and melted margarine and press into a 9×13 inch dish. Chill 1 hour in refrigerator.
In a saucepan over medium heat, combine confectioners’ sugar, evaporated milk, chocolate chips and 1/2 cup margarine. Bring to a boil, stirring constantly, and boil 8 minutes. Remove from heat and stir in vanilla. Set aside to cool.
Slice vanilla ice cream into 3/4 inch slices, and place them in a single layer over the chilled crust. Smooth the seams. Sprinkle the peanuts over the ice cream. Top with the cooled chocolate sauce. Cover and freeze 8 hours or overnight.
Per Serving: 463 calories; protein 7.4g; carbohydrates 48.9g; fat 28.5g; cholesterol 28.7mg; sodium 278.8mg.