Ingredients

• 1.5 cups evaporated milk
• 0.67 cups chocolate chips
• 0.5 cups butter
• 2 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 pound chocolate sandwich cookies , crushed
• 0.5 cups melted butter
• 0.5 gallons vanilla ice cream , softened
• 1.5 cups roasted Spanish peanuts
• 1 , 12 ounce

Instructions

1. 1 Gather all ingredients.
2. 2 Combine evaporated milk, 1/2 cup butter, chocolate chips, and confectioners' sugar in a saucepan over medium heat. Bring to a boil, and cook 8 minutes, stirring constantly. Remove from heat, and stir in vanilla extract. Allow to cool thoroughly.
3. 3 Mix crushed chocolate sandwich cookies and 1/2 cup melted butter in a large bowl until combined. Press onto the bottom of a 9x13 inch pan; freeze until firm.
4. 4 Spread softened ice cream over crust, then freeze until firm.
5. 5 Spread top with cooled fudge sauce, and sprinkle with peanuts; freeze until firm. Spread with whipped topping, and freeze until firm, or overnight.

Nutrition per serving