25 chocolate sandwich cookies – crushed
¼ cup butter – melted
½ gallon vanilla ice cream
1 cup salted peanuts – chopped
3 cups confectioner’s sugar
1 pint half & half
1 – 12 oz. bag of semisweet chocolate chips
½ cup butter
1 tsp. vanilla
Combine chocolate cookie crumbs and melted butter; mix well. Press into the bottom of a 9X13 pan. Remove cardboard container from ice cream and place on a cutting board. Cut into slices and place evenly over crumb crust. Allow to soften slightly. Gently smooth into an even layer. Top with peanuts. Place in the freezer.
Combine confectioner’s sugar, half & half, chocolate chips and butter in a large saucepan. Bring to a boil. Lower heat and simmer, stirring constantly, until thickened – 8 to 10 minutes. Remove from heat. Add vanilla. Cool completely.
Once cooled, pour sauce over ice cream mixture. Return to freezer for 4 – 6 hours. Serves 12.