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| PEANUT BUSTER DESSERT | |
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1 lb. pkg. Oreo cookies 3-4 tbsp. butter 1/2 gal. vanilla ice cream Spanish peanuts TOPPING: 1/2 c. butter 1 c. evaporated milk 2 c. powdered sugar 2/3 c. Hershey's syrup 9x13 cake pan. Mix crushed cookies and melted butter. Melt ice cream and put on top of cookie mix. Sprinkle Spanish peanuts on top of ice cream. Freeze. Mix topping ingredients, boil 8 minutes stirring constantly. Cool at room temperature. Pour topping over frozen ice cream. Cover and put back in freezer. | |
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