1 pkg. crushed oreos. 1/2 c. butter 1/2 gal. vanilla ice cream 1 1/2 c. Spanish peanuts Fudge: 2 c. powdered sugar 1 can evaporated milk 1 tsp. vanilla 1/2 c. butter 2/3 c. chocolate chips
Mix crushed oreos and butter together. Press in 9 x 13 in. pan. Refrigerate crust for 1 hour. Spread ice cream over crust. Then spread peanuts over the ice cream. Freeze again. Fudge: Bring all ingredients to boil and stir constantly for 8 min. Let cool and pour over the ice cream.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.