This is so easy and always a favorite of kids and adults alike. Mix it up, put it in the freezer and pull it out for dessert on Memorial Day, the 4th of July, or as a summertime birthday cake!
1 (15 oz.) pkg. chocolate sandwich cookies
1 stick butter (melted)
1/2 gal. vanilla ice cream
1-1/2 c. Spanish peanuts
1sm. jar caramel topping
2 c. brown sugar
1-1/2 c. evaporated milk
1/2 c. butter
2/3 c. milk chocolate chips
Crush cookies, add melted butter, press into 9x13 pan. Add 1/2 gallon ice cream. Choose a good quality ice cream. Spread over crust. Cover with peanuts and caramel topping. Freeze.
Frosting: Melt all ingredients together and boil 8 minutes. Cool. Cover ice cream mixture with frosting. Cover and freeze until ready to serve. If desired, sprinkle peanuts over ice cream. Pour sauce over peanuts and return pan to freezer. Cover and freeze for 4-6 hours until firm.