Crush-place in 13x9 pan. Pour 1/2 cup melted margarine over crumbs. Refrigerate spread 1/2 gallon vanilla ice cream over crumbs. Press 2 cups spanish peanuts on ice cream freeze covered.
Bring to a boil over low heat for 8 minutes. Stir constantly til thickened. Let cool 10 minutes. Spread over ice cream freeze.
Originally Submitted
12/14/2009
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