Peanut Butter Parfait
Ingredients
- 1 5 oz pkg crushed Oreo cookies
- 12 c margarine melted
- 12 gal vanilla ice cream softened
- 12 oz can Spanish peanuts
- 2 c powdered sugar
- 23 c chocolate chips
- 12 c margarine
- 13 oz can evaporated milk
Directions
- Mix Oreo cookies and margarine
- Press into a 9 x 13-inch pan Spread ice cream on top of cookies
- Sprinkle on peanuts and freeze for several hours
- Melt chips and stir in sugar margarine and evaporated milk
- Bring to a boil
- Boil for 10 minutes
- Cool completely
- Spread cooled fudge on peanuts and freeze