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Add a photoServings: 12
Ingredients
- 24 x Creme filled chocolate sandwich cookies, finely crushed
- 1/4 c. Butter or possibly margarine, melted
- 1/2 gal Brick-style vanilla ice cream, softened (or possibly desired flavor)
- 1 c. Peanuts
- 2 c. Powdered sugar
- 6 ounce Semisweet chocolate chips
- 13 ounce Evaporated lowfat milk
- 1/2 c. Butter or possibly margarine
- 1 tsp Vanilla
Directions
- In large bowl, combine crushed cookies and margarine. Mix well. Press lightly in bottom of ungreased 9x13-inch pan. Cut ice cream into 1-inch thick slices. Place over crushed cookies. Spread ice cream with spatula to cover completely. Sprinkle with peanuts. Cover. Freeze. In a medium saucepan, combine powdered sugar, chocoalte chips, evaporated lowfat milk and margarine. Bring to a boil over medium-low heat. Cook 8 min, stirring constantly. Remove from heat. Stir in vanilla. Cold 1 hour. Pour topping over ice cream filling. Cover. Freeze. Let stand at room temperature a few min before servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 12 servings | |
| Calories 484 | |
| Calories from Fat 251 | 52% |
| Total Fat 28.36g | 35% |
| Saturated Fat 15.23g | 61% |
| Trans Fat 0.01g | |
| Cholesterol 43mg | 14% |
| Sodium 251mg | 10% |
| Potassium 294mg | 8% |
| Total Carbs 52.99g | 14% |
| Dietary Fiber 2.1g | 7% |
| Sugars 42.18g | 28% |
| Protein 6.86g | 11% |
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