| From the kitchen of Tracy Blackert, Geneseo, Illinois |
| Ingredients |
42 oreo cookies
1/4 c. melted margarine
1/2 gallon vanilla ice cream
1 8 oz. container Cool Whip
1 jar fudge topping
1 bag salted peanuts |
| Directions |
Crush cookies. Stir crushed cookies in melted margarine.
Save 1/2 cup for top. Put rest in 9x13 pan and press down firmly.
Next add layer of softened ice cream.
Then put into freezer for 20 minutes to firm up your ice cream a little.
Add fudge topping, and sprinkle with the peanuts.
Again, put in freezer a little.
Then cover with Cool Whip and sprinkle crumbs on top.
Freeze well. |
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