Buster Bars

Crust:

• 1 lb Oreo Cookies - Crushed
• 1/2 Cup Melted Margarine
• Mix and Put in a 9 x 13" Pan
• Refrigerate 1 Hour

Filling:

• Soften 1/2 Gallon Vanilla Ice Cream
• Spread on Crust
• Top With 1-1/2 Cups Spanish Peanuts
• Freeze

Topping:

• 1-1/2 Cup Evaporated Milk
• 2/3 Cup Chocolate Chips
• 1/2 Cup Margarine
• 2 Cups Powdered Sugar
• Mix and Boil for 12 Minutes
• Add 1 Tsp Vanilla
• Cool
• Spread Over Dessert and Freeze

ENJOY!!!!