Mom’s Ice Cream Dessert

A mud pie with a peanuty twist. A tasty summer treat.

Original recipe makes 1 9×13 inch baking dish

Ingredients

1 (20 ounce) package chocolate sandwich cookies
1/2 cup margarine, melted
1 1/2 cups chopped Spanish peanuts
 
1/2 gallon vanilla ice cream, softened
 
2 cups confectioners’ sugar
1 (12 fluid ounce) can evaporated milk
2/3 cup semisweet chocolate chips
1/2 cup margarine
1 teaspoon vanilla extract

  • PREP

    20 mins

  • COOK

    10 mins

  • READY IN

    2 hrs 30 mins

Directions

  1. Crush all but 10 of the cookies. Combine crushed cookies in large bowl with melted margarine and peanuts. Press mixture into a 9×13 inch baking dish and freeze until cold.
  2. Spread softened ice cream over cold crust and freeze until set.
  3. Combine confectioners’ sugar, evaporated milk, chocolate chips, 1/2 cup margarine and vanilla in large saucepan and bring to a boil over medium heat. Boil for 7 minutes, stirring constantly.
  4. Remove from heat and cool completely; pour mixture over ice cream and freeze until set.

Nutrition

Calories: 399 kcal
Carbohydrates: 43.1 g
Cholesterol: 24 mg
Fat: 23.9 g
Fiber: 2.1 g
Protein: 6.5 g
Sodium: 255 mg

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