FROZEN FUDGE FUN DAY SUNDAE

FOR THE BASE:
24 creme filled chocolate sandwich cookies, finely crushed
1/4 cup butter or margarine, melted
FOR THE FILLING:
1/2 gallon brick-style vanilla ice cream, softened (or desired flavor)
1 cup peanuts
FOR THE TOPPING:
2 cups powdered sugar
6 ounces semisweet chocolate chips
13 ounces evaporated milk
1/2 cup butter or margarine
1 teaspoon vanilla

In large bowl, combine crushed cookies and margarine. Mix well. Press lightly in bottom of ungreased 9x13-inch pan.

Cut ice cream into 1-inch thick slices. Place over crushed cookies. Spread ice cream with spatula to cover completely. Sprinkle with peanuts. Cover. Freeze.

In a medium saucepan, combine powdered sugar, chocoalte chips, evaporated milk and margarine. Bring to a boil over medium-low heat. Cook 8 minutes, stirring constantly. Remove from heat. Stir in vanilla. Cool 1 hour.

Pour topping over ice cream filling. Cover. Freeze.

TO SERVE:
Let stand at room temperature a few minutes before serving.

Servings: 16
Source: Family Fun Cookbook - Pillsbury, 1983