ING forty Oreos, stick melted butter, 1/2 gal vanilla ice cream, second stick butter, can evap/milk, cup milk/choc/chips, 2 c conf, Spanish peanuts (skins on)
CRUST Mix Oreo crumbs, stick melted butter. Spread on 9x13” pan bottom. Slab out softened ice cream to layer on crust. Freeze firm.
Pour cooled sauce over frozen ice cream. Sprinkle w/ peanuts, then freezer firm.
SAUCE melt butter/choc/chips on med. Add evap/milk, conf. Reset to med-high; BTB. Boil/stir 8 mins. Let cool.
I’m going to use my pizzelle iron for the waffle cookies. I usually make them with Italian liquor as a flavoring.