Buster Bar Dessert (ice Cream Cake)

Total Time: 26 hrs Preparation Time: 2 hrs Cook Time: 24 hrs

Ingredients

• 30 -32 oreo cookies, filling removed and cookies crushed into crumbs
• 1/3 cup butter, melted
• 1/2 gallon vanilla ice cream, softened (i use kemp's)
• 1 1/2 cups salted spanish peanuts
• 1/2 cup butter
• 2 cups powdered sugar
• 1 cup evaporated milk
• 3/4 cup milk chocolate chips
• 1 teaspoon vanilla
• 8 ounces cool whip, thawed

Recipe

• 1 combine cookie crumbs with the melted butter till well coated.
• 2 press into bottom of a 9x13 inch baking pan.
• 3 place in freezer 15 minutes.
• 4 spread the softened vanilla ice cream over the chilled cookie crust.
• 5 sprinkle salted spanish peanuts evenly over ice cream.
• 6 place cake back into freezer.
• 7 for the chocolate fudge sauce melt butter over medium heat with powdered sugar and evaporated milk.
• 8 when melted add chips and whisk till smooth.
• 9 let come to a boil; boil 8 minutes whisking occasionally till thickened. (make sure to watch boiling sauce carefully so it does not boil over).
• 10 take off heat and and whisk in vanilla.
• 11 let cool to room temperature. (may place pan of chocolate sauce into a large bowl with ice to chill down faster).
• 12 when cooled pour chocolate sauce over top of ice cream and peanuts.
• 13 freeze 15 minutes.
• 14 carefully frost top of cake with cool whip and garnish with extra peanuts (may also reserve 1/4 cup of chocolate fudge sauce to drizzle for garnish as well).
• 15 cover with tin foil and freeze overnight.
• 16 let sit out 10 minutes before slicing and serving.