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Peanut Buster Dessert




Source of Recipe


Country Cooking Cookbook


List of Ingredients




1 pkg. oreo crumbs
1/2 cup butter

Mix oreo crumbs with butter. Pat in bottom of 9x13 inch pan. Refridgerate 1 1/2 hours.

2 cups icing sugar
1 1/2 cup evaporated milk
2/3 cup chocolate chips
1/2 cup butter
1 tsp. vanilla
1/2 gallon icecream
1 1/2 cup salted spanish peanuts

Recipe



Boil icing sugar, evaporated milk, chocolate chips and butter for 8 minutes. Add vanilla. Cool well. Put 1/2 gallon of icecream (about 3/4 inch) on cooled crust. Sprinkle spanish peanuts over ice cream, then pour cooled sauce over and freeze. Sprinkle a few nuts on top. Freeze until use.