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!!!!