Buster Bar Dessert Ice Cream Cake

This frozen sweet treat is so rich and delicious. it has become a very requested cake for birthdays and special occasions. there are never any leftovers!!

Steps

Combine cookie crumbs with the melted butter till well coated.

Press into bottom of a 9x13 inch baking pan.

Place in freezer 15 minutes.

Spread the softened vanilla ice cream over the chilled cookie crust.

Sprinkle salted spanish peanuts evenly over ice cream.

Place cake back into freezer.

For the chocolate fudge sauce melt butter over medium heat with powdered sugar and evaporated milk.

When melted add chips and whisk till smooth.

Let come to a boil.

Boil 8 minutes whisking occasionally till thickened.

Take off heat and and whisk in vanilla.

Let cool to room temperature.

When cooled pour chocolate sauce over top of ice cream and peanuts.

Freeze 15 minutes.

Carefully frost top of cake with cool whip and garnish with extra peanuts.

Cover with tin foil and freeze overnight.

Let sit out 10 minutes before slicing and serving.

Ingredients

oreo cookies, butter, vanilla ice cream, spanish peanuts, powdered sugar, evaporated milk, milk chocolate chips, vanilla, cool whip