Peanut Buster Ice Cream Cake

2 cups powdered sugar
12 ounce can of evaporated milk
2 sticks butter
2/3 cup semi-sweet chocolate chips
1 tsp vanilla
16 ounce package of oreos
1/2 gallon vanilla ice cream (slightly melted until soft enough to spread)
1 can red skinned Spanish peanuts


Place the Oreos in a plastic bag and crush them with a rolling pin (or use a food processor), and mix in a large bowl with one stick butter, (melted). Pat this mixture flat into the bottom of a greased 9×11 glass baking dish.

Spread the thawed ice cream on top evenly.

Top the ice cream with the Spanish peanuts.

Cover and place dish into the freezer for at least 10 minutes while you make the hot fudge topping.

In a heavy saucepan, bring the powdered sugar, evaporated milk, the
other stick of butter, and the chocolate chips to a rolling boil. Boil
for 8 minutes?stirring constantly. Then, remove immediately from the heat
and add the vanilla, stirring well to mix.

Let the fudge cool for a few minutes, take the cake base out of the
freezer, and pour the hot fudge over the cake.

Place back in the freezer for at least one hour, and then serve later for a delicious dessert!
from Jacques of All Trades