1 (20 ounce) package Oreo cookies
1/2 gallon vanilla ice cream, slightly softened
1 cup butter, divided
1 cup smooth peanut butter
2/3 cup chocolate chips
2 cups confectioners’ sugar
1 (13 ounce) can evaporated milk
Finely crush the Oreos cookies and mix with 1/2 cup melted butter.
Spread in a 13 x 9-inch pan. Put into freezer for 30 minutes.
Spread the ice cream over the Oreo crust, then freeze for 30 minutes.
Spread peanut butter over the ice cream; return pan to freezer.
Make a sauce of the chocolate chips, remaining 1/2 cup butter,
confectioners’ sugar and evaporated milk. Boil for 8 minutes. Let
cool 1 hour before pouring over the peanut butter.
Keep in freezer.