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Oreo Ice Cream Dessert
15 ounce package Oreo cookies
1/3 cup margarine, melted
1/2 gallon vanilla ice cream
2 cups fudge topping (not syrup)
1 1/2 to 2 cups Spanish peanuts
8 ounce container Cool Whip
Crush cookies into crumbs and mix with meted margarine. Reserve 1/4 cup for topping. Pat remaining crumbs into 9 by 13 inch pan and chill until firm. Soften ice cream and spread over crumb crust. Chill in freezer until firm – several hours. Cover ice cream with fudge topping, then peanuts and finish with Cool Whip. Sprinkle top with reserved crumbs. Chill until firm. Store in freezer until ready to serve.
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PINEAPPLE ICE CREAM
To make in a 1 1/2 quart machine:
1/2 pint cream
1 (12 ounce) can frozen pineapple juice concentrate, thawed
1/2 cup sugar
1 teaspoon vanilla
milk (whole or 2%), approximately 1 to 1 1/2 cups
Combine cream, juice, sugar and vanilla; stir well. Pour into freezer container and add milk to fill line. Process according to machine instructions.