Remember "Peanut Buster Parfaits" from Dairy Queen? This recipe is like those. Now that Oreo cookies come in so many flavors, there are so many variations you can make with this recipe. Follow it as is, using the plain Oreos. Use the mint-flavored Oreos, and vanilla ice cream, or even mint chocolate chip ice cream. Use the chocolate or even the peanut butter Oreos with vanilla ice cream .... Use your imagination!
1 lb pkg Oreo cookies, crushed
1/2 cup butter, melted
1/2 gallon vanilla ice cream, softened slightly and cut into slices
1 1/2 cups Spanish peanuts, more if desired
1/2 cup butter
2/3 cup semi sweet chocolate chips
2 cups pwd sugar
1 (12-oz ) can evaporated milk
1 tsp vanilla
1 - 2 cups caramel ice cream topping (optional)
Melt 1/2 cup butter and stir in the crushed Oreos, until well combined. Press into a 9 x 13" pan. Layer on the ice cream and sprinkle on the Spanish peanuts, pressing them into the ice cream. Freeze.
Meanwhile, melt the butter in a saucepan. Add the chocolate chips, and stir over low-medium heat until chocolate chips are melted. Add the pwd sugar and evaporated milk. Bring to a boil, and gently boil for 8 minutes, stirring constantly. Remove from the heat and stir in the vanilla. Cool.
When the sauce has cooled, pour it over the ice cream. Top with additional Spanish peanuts, if desired. If you want to use the caramel ice cream topping, drizzle over the top of the dessert.
Obviously, store in the freezer.