I made this yummy dessert this past weekend for a friends' birthday celebration. The recipe is from one of my favorite cookbooks, The Complete Guide to Country Cooking.
2 c. crushed cream-filled chocolate cookies
1/2 c. butter or margarine, melted
1/2 c. sugar
1/2 gallon ice cream (chocolate, vanilla, or coffee)
Chocolate sauce:
2 c. powdered sugar
2/3 c. semisweeet chocolate chips
1 can (12 oz) evaporated milk
1/2 c. butter or margarine
1 t. vanilla extract
Topping:
1 1/2 c. salted peanuts
1 carton (8 oz) frozen whipped topping, thawed
1/2 c. crushed cream-filled chocolate cookies
Combine cookie crumbs, butter, and sugar. Press into a 9x13x2 pan and freeze for 15 minutes. Spread softened ice cream over crust. Freeze 3 hours. Combine the sauce ingredients, except the vanilla. Bring to a boil and boil for 8 minutes. Remove from heat and stir in the vanilla. Cool to room temperature and spoon over ice cream. Sprinkle with peanuts. Freeze until firm. Spread whipped topping over nuts and sprinkle with cookie crumbs. Freeze for at least 3 more hours. Yield 12 to 16 servings.
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