A favorite with the Cannon family. It's a delicious ice cream dessert that is a great make ahead dish. It's very easy but it takes awhile to assemble.
| 2 ½ cups Oreo cookie crumbs, divided ½ cup butter or margarine, melted ½ cup sugar ½ gallon chocolate, coffee or vanilla ice cream, softened 1 ½ cups salted peanuts (I don’t use this) 1 carton (8oz) Cool Whip Chocolate Sauce 2 cups confectioners’ sugar 2/3 cup semisweet chocolate chips 1 can (12oz) evaporated milk ½ cup butter or margarine 1 tsp vanilla extract Directions: Combine 2 cups cookie crumbs with butter and sugar. Press into the bottom of a 9x13x2 inch pan. Freeze for 15 minutes. Spread ice cream over crumbs; freeze until firm, about 3 hours. Meanwhile, combine first four sauce ingredients in a saucepan; bring to a boil. Boil for 8 minutes stirring constantly. Remove from the heat and stir in vanilla; allow to cool to room temperature. Spoon sauce over the ice cream; sprinkle with nuts. Freeze until firm. Spread whipped topping over nuts and sprinkle with remaining cookie crumbs. Freeze at least 3 hours before serving. Can be stored in freezer for up to a week. |
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