Preparation:
Combine evaporated milk, powdered sugar, cocoa, and 1/2 cup butter in a
heavy saucepan; cook over medium heat until mixture boils. Reduce heat,
and simmer until mixture thickens. Remove from heat; stir in vanilla. Set
aside to cool.
Combine chocolate cookie crumbs and melted butter, stirring well. Press
crumb mixture into a 13x9x2-inch pan.
Cut ice cream crosswise into 11/2-inch-thick slices. Arrange over crust.
Spoon fudge sauce over ice cream; sprinkle with chopped peanuts. Cover and
freeze until firm.
Let dessert stand at room temperature 5 minutes before serving. Makes 15
servings. |
