First things first:  While this post is going live in the dead of winter, I made this recipe in the midst of our 2^nd major heat wave in three weeks.  No way was I going to waste the opportunity to make this dessert when it was needed most.

A caveat before we get started:  It may be a better option to just buy Oreo cookie crumbs, rather than buying the whole cookies and then crushing them.  It’s very difficult to get the necessary crumb texture with all of the filling in there.

Here’s what you’ll need:

15 oz. Pkg. Chocolate Sandwich Cookies, crushed

⅓ Cup Oil

½ Gallon Vanilla Ice Cream

1 ½ Cups Spanish Peanuts, crushed

2 Cups Powdered Sugar

2 Small Cans Evaporated Milk

⅔ Cup Chocolate Chips

½ Cup Butter

Mix together crushed cookies and oil.  Press into the bottom and up the sides of a 9” x 13” pan.  Chill until firm.

Soften ice cream and spread on top of cookie crust.  Top with one cup of Spanish peanuts and place in the freezer until completely firm.

In a saucepan over medium heat, combine powdered sugar, evaporated milk, chocolate chips and butter.  Bring to a boil, then reduce to a simmer, stirring gently but constantly, for eight minutes.  Allow to cool for one hour.

Spread cooled chocolate mixture over the torte and top with remaining ½ cup of Spanish peanuts. 

Freeze until ready to serve.

Holy shit this is an awesome dessert.  The chocolate sauce topping is particularly good and lends itself to other desserts.  I dare you to eat just one slice.