1 lb Oreo cookies
½ cup melted butter
½ gal vanilla ice cream
1 cup caramel sauce
2 cups Spanish peanuts
2 cups powder sugar
12 oz evaporated milk
1 cup semi-sweet chocolate chips
1 tsp vanilla
1
Take ice cream out of the freezer to soften. Crush cookies and mix with melted butter. Press into bottom of 13" x 9" pan.
2
Spread softened ice cream over crust. Freeze. When completely frozen, pour caramel sauce over top (if necessary, heat sauce until pouring consistency).
3
Sprinkle with peanuts. Freeze while making the frosting.
4
In a saucepan, heat evaporated milk, powdered sugar, and chocolate chips until boiling, stirring constantly. Add vanilla and refrigerate until cool. Pour on top and freeze for 4 hours.
Suggested Handi-Foil Products:
20394 – Ultimates® Cook-n-Carry® Utility Pans w/Lids
22002 – Ultimates® Utility Pans
Ingredients
1 lb Oreo cookies
½ cup melted butter
½ gal vanilla ice cream
1 cup caramel sauce
2 cups Spanish peanuts
2 cups powder sugar
12 oz evaporated milk
1 cup semi-sweet chocolate chips
1 tsp vanilla