Peanut Ice Cream Squares2 cups confectioners' sugar
1 can (12 ounces) evaporated milk
2/3 cup chocolate chips
1 cup butter, divided
1 teaspoon vanilla extract
3 cups chocolate wafer crumbs (about 48 wafers)
1/2 gallon vanilla ice cream
2 cups salted dry roasted peanuts, crushed
Directions:In a large saucepan, bring the sugar, milk, chocolate chips and 1/2 cup butter to a boil. Reduce heat; simmer, uncovered, for 8 minutes. Remove from the heat; stir in vanilla. Cool completely.
Melt the remaining butter; toss with wafer crumbs. Press onto the bottom of a 13-in. x 9-in. pan. Cut ice cream into 1-1/2-in. slices; arrange over crust. Sprinkle with nuts. Freeze for 30 minutes.
Spread cooled sauce over nuts. Cover and freeze for 1 hour or until firm. May be frozen for up to 2 months. Remove from the freezer 15 minutes before serving. Yield: 20 servings.
Editor's Note: Purchase a rectangular-shaped carton of ice cream for easiest cutting.