Crowd-Pleasing Tin Roof

12 ingredients
7 steps

Ingredients

  • 30 chocolate sandwich cookies, finely crushed
  • 1/2 c. oleo, melted
  • 1/2 gal. vanilla ice cream
  • 1 c. Spanish peanuts
  • 2 c. confectioners sugar
  • 1 c. chocolate chips
  • 1 (12 oz.) can evaporated milk
  • 1/2 c. oleo
  • 1 tsp. vanilla
  • 1 c. whipped cream
  • 2 Tbsp. confectioners sugar
  • 1/2 tsp. vanilla

Directions

  1. 1
    Reserve 2/3 cup crumbs for topping.
  2. 2
    Combine rest of crumbs with oleo.
  3. 3
    Press into 9 x 13-inch pan.
  4. 4
    Cut ice cream into 1-inch thick slices.
  5. 5
    Lay on top of crumbs.
  6. 6
    Spread ice cream with spatula to cover base.
  7. 7
    Sprinkle peanuts over ice cream and freeze.

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