Fudge Sundae Dessert
1/2 lb. Oreos
1/4 cup melted butter
1 qt. vanilla ice cream
1 large can evaporated milk
1/2 cup margarine
1 cup sugar
1 (9-oz.) container Cool Whip
salted Spanish peanuts
2 squares unsweetened chocolate
Crush cookies and mix with butter. Press into 9 x 13″ pan and bake 350º 10 minutes. Chill.
Slice ice cream, lay on top of crumbs, smooth over and freeze.
Mix milk, sugar and chocolate. Cook till chocolate melts thoroughly, then add margarine and boil 10 minutes. (225º on candy thermometer). Cool.
Pour over ice cream and freeze.
Spread with Cool Whip and sprinkle with peanuts.
Keeps indefinitely in freezer.