Via Anne’s friend Kathy Feraro
15 ounces chocolate cookies (Chocolate Nilla Wafers)
1/2 cup butter or margarine -- melted
1/2 gallon vanilla ice cream
1 1/2 cups Spanish peanuts
SAUCE
2 cups powdered sugar
2/3 cup chocolate chips
1/2 cup butter or margarine
13 ounces evaporated milk
Crumble cookies and mix with melted butter. Press in 9 by 13 pan. Slice ice cream and cover cookies. Press peanuts into ice cream and put in freezer to harden. Combine sauce ingredients in saucepan and boil for 8 minutes, stirring constantly. Remove from heat and add 1 t vanilla. Cool overnight or all day. Top dessert with sauce. Keep in freezer until serving time.
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