By:
Connie Heath
12 large pkg. Oreo Cookies, crushed & mixed with 1/3 c. Melted Butter.
Press into 9 X 13 inch pan.
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Soften 1/2 Gal. Vanilla Ice Cream & spread over Cookies.
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Boil 2/3 c. Sugar & 2/3 c. Evaporated Milk for 3 minutes...
stir constantly. Let cool.
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When cold, spread over Ice Cream, &
sprinkle with Spanish Peanuts.
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Serves 15 ~ (BIG pieces)
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