Ingredients
2-1/2 cups Oreo cookie crumbs, divided1/2 cup butter, melted1/2 cup sugar1/2 gallon chocolate, coffee or vanilla ice cream, softened2 cups confectioners’ sugar2/3 cup semisweet chocolate chips1/2 cup butter, cubed1 can (12 ounces) evaporated milk1 teaspoon vanilla extract1-1/2 cups salted peanuts1 carton (8 ounces) frozen whipped topping, thawed
Preparation
Combine 2 cups cookie crumbs with melted butter and sugar. Press onto the bottom of a 13x9-in. dish. Freeze for 15 minutes.
Spread ice cream over crumbs; freeze until firm, about 3 hours.
In a small saucepan, combine confectioners’ sugar, chocolate chips, cubed butter and evaporated milk. Bring to a boil; boil for 8 minutes. Remove from the heat; stir in vanilla. Cool to room temperature.
Spoon sauce over ice cream layer; sprinkle with peanuts. Freeze until firm. Spread whipped topping over the top; sprinkle with remaining 1/2 cup cookie crumbs. Freeze for at least 3 hours before serving.
