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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
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