Buster Bar Ice Cream Dessert
Frosting
2 cups powdered sugar
1 1/2 cups (12-oz can) evaporated milk
2/3 cup chocolate chips
1/2 cup butter

Mix together and boil for 8 minutes; stirring constantly. Let set until cold.

Filling
1 lb. Oreo cookies
1/2 cup butter, melted
1 1/2 cups Spanish peanuts
2 quarts vanilla ice cream, softened

Directions:
Crush cookies and mix with butter. Press into bottom of a 9x13 pan. Add the Spanish peanuts and then the ice cream. Put in the freezer until the ice cream hardens. Top with the cold frosting and place back in the freezer.

NOTE: I scrape out the frosting in the cookies before I crush them.

Diane ««§°°§@§°°§»»