Full Page 4 x 6 5 x 7

1 lb. Oreo cookies
1/4 cup margarine
1/2 gal. vanilla ice cream
1 1/2 cups spanish peanuts
2 cups powdered sugar
1 lg. can of evaporated milk
2/3 cups chocolate chips
1/2 cup margarine (for topping)
1 tsp. vanilla

Crumble the Oreo cookies, melt 1/4 cup margarine. Mix together and pat into a 9 x 13 pan. Chill. Soften the ice cream and spread on top of the chilled Oreo cookie crust. Place peanuts on the top. Freeze. Topping: Mix together the remaining ingredients and boil for 8 minutes. Cool and spread on top of ice cream. Freeze until serving time and then slice into bars.

Unknown serving size
Keywords: desserts,sweets   Category: Cookies    Cookbooks: Sears Sun
Recipe by Susan Glidewell     Added: April 22, 2006 by deebeeeff     Last Updated: July 03, 2015
Last Recipe Updated is:
Shrimp Scampi on July 23, 2017


Last Recipes Added are:
Shrimp Scampi on July 23, 2017
Dijon Mustard Brussels Sprouts on July 23, 2017
Vegetable Teriyaki With Japanese Noodles on July 23, 2017
Chicken & Biscuits With Mushroom Gravy on July 23, 2017
Pizza Seven Layer Dip on May 16, 2017


Founded April 13, 2006   
2015 fergusonrecipes.com