Buster Bar Frozen Dessert

I haven’t made this in years but I really like it.  Usually I bypass anything that contains the ingredient “cool whip” but because this is a frozen dessert it works.  It reminds me of the Buster Bar ice cream cone I used to eat as a kid. 

It is a multi-step process so read the directions before making.  

Make at least a day before serving.

Crust:
15 ounces Oreo cookies crushed
1 stick melted butter

½ gallon vanilla ice cream, softened but not melted, so you can spread it.

Topping:
1 can evaporated milk
2/3 c. chocolate chips
1 stick butter
2 cups powdered sugar

½ c. peanuts

8 ounces cool whip

1. Mix the cookie crumbs with the butter and pat in a 9” x 13” pan and freeze for one hour.  Reserve some crumbs.
2. Spread the ½ gallon vanilla ice cream over the crumbs and freeze.
3. Make the topping by combining the can of evaporated milk, 2/3 c. chocolate chips, 1 stick butter and 2 c. powdered sugar in a saucepan. 
4. Boil for 8 minutes, stirring often.  Cool to lukewarm.
5. Sprinkle the  ½ c. peanuts over the ice cream and then add the sauce over all. 
6. Freeze.
7. Spread the cool whip over all and then sprinkle with the reserved crumbs.
8. Freeze.