Peanut Ice Cream Delight

“A cookie crust topped with ice cream, peanuts and homemade caramel and chocolate sauce…no wonder this dessert was such a hit at my future daughter-in-law's bridal shower,” says Barb Rader of Brock, Nebraska.

peanut ice cream delight - photo by tasteofhome.com
 

Makes:  12 - 15 Servings

1 package (14 ounces) cream-filled chocolate sandwich cookies, crushed
1/3 cup butter, melted
1/2 gallon vanilla ice cream, softened
1-1/2 cups salted peanuts

CARAMEL SAUCE
1 cup packed brown sugar
1 cup heavy whipping cream
1/2 cup butter, cubed
1 teaspoon vanilla extract

CHOCOLATE SAUCE
1 can (12 ounces) evaporated milk
1 cup (6 ounces) semisweet chocolate chips
1/2 cup butter, cubed
2 cups confectioners' sugar
1 teaspoon vanilla extract

In a bowl, combine cookie crumbs and butter; press onto the bottom and up the sides of an ungreased 13-in. x 9-in. x 2-in. dish. Spread ice cream over crust; sprinkle with peanuts. Cover and freeze for at least 1 hour.

For caramel sauce
In a small saucepan, combine the brown sugar, cream and butter. Bring to a boil; cook and stir for 1 minute. Remove from the heat; stir in vanilla. Cool. Drizzle over peanuts. Cover and freeze for at least 1 hour.

For chocolate sauce
In a large saucepan, combine the milk, chocolate chips and butter. Cook and stir over low heat until melted and smooth. Stir in confectioners' sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened, stirring frequently. Remove from the heat; stir in vanilla. Cool.
Drizzle over dessert. Cover and freeze for 2 hours or until firm
 

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