Buster Bar Dessert

Ingredients

• 1 1/2 cups evaporated milk
• 2/3 cup chocolate chips
• 1/2 cup butter
• 2 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 pound chocolate sandwich cookies, crushed
• 1/2 cup melted butter
• 1/2 gallon vanilla ice cream, softened
• 1 1/2 cups roasted Spanish peanuts
• 1 (12 ounce) container frozen whipped topping, thawed

first Directions

1. In a saucepan over medium heat, combine evaporated milk, 1/2 cup butter, chocolate chips, and confectioners' sugar. Bring to a boil, and cook 8 minutes, stirring constantly. Remove from heat, and stir in vanilla extract. Allow to cool thoroughly.
2. In a large bowl, mix together crushed chocolate sandwich cookies and 1/2 cup melted butter. Press onto the bottom of a 9x13 inch pan; freeze until firm. Spread softened ice cream over crust, then freeze until firm. Spread top with cooled fudge sauce, and sprinkle with peanuts; freeze until firm. Spread with whipped topping, and freeze until firm, or overnight. 
3. i like ^^