Buster Bar Ice Cream Dessert
1 pound Oreo cookies, crushed
1/2 cup margarine, melted
1 3/4 cups confectioners' sugar
1 (12 fluid ounce) can evaporated milk
1 cup semisweet chocolate chips
1/2 cup margarine
1 teaspoon vanilla extract
1/2 gallon vanilla ice cream
1 1/2 cups dry-roasted peanuts
Combined crushed cookies and melted margarine and press into a
9x13 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.