FROZEN BROWNIE SUNDAE 
1 pkg. Pillsbury size Deluxe Fudge Brownie mix
1/2 c. very hot tap water
1 egg
1/2 c. oil

FILLING:

1/2 gallon vanilla or chocolate mint ice cream, slightly soft
1 1/2 c. salted Spanish peanuts

TOPPING:

2 c. powdered sugar
1 c. evaporated milk
1 tsp. vanilla
2/3 c. chocolate chips
1/2 c. butter

Heat oven to 350 degrees. Grease bottom only of a 9x13 pan. In large bowl combine all brownie ingredients (first 4 ingredients). Beat 50 strokes by hand. Spread in prepared pan. Bake at 350 degrees for 30- 35 minutes. Do not overbake. Cool completely.

Spread slightly softened ice cream evenly over cooled brownies; top with peanuts. Place in freezer until firm.

In medium saucepan, combine powdered sugar, chocolate chips, milk and butter. Bring to a boil. Cook for 8 minutes, stirring constantly. Remove from heat; stir in vanilla. Let cool 1 hour. Pour over peanuts. Freezer until firm. Serves 24.

 

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