Buster Bar Dessert Ice Cream Cake Recipes

Steps:

• Cookie Crust: Crush 1 pkg of Oreo cookies and mix in melted butter.
• Press into the bottom of a 9x13-inch pan.
• FREEZE.
• Ice Cream Layer: Cut square sized vanilla ice cream into equal strips.
• Layer ice cream on top of cookie crust.
• Press salted peanuts into ice cream (optional).
• FREEZE.
• Topping: For approximately 8 minutes, gently boil semi-sweet chocolate chips, powdered sugar, butter and evaporated milk together.
• After boiling, stir in 1 tsp vanilla.
• Let the chocolate cool and pour over ice cream layer.
• FREEZE.
• After chocolate layer is frozen, cut into squares to serve!
• (You may have to let it sit on the counter for a while to thaw slightly before cutting).

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. (make sure to watch boiling sauce carefully so it does not boil over).
• Take off heat and and whisk in vanilla.
• Let cool to room temperature. (may place pan of chocolate sauce into a large bowl with ice to chill down faster).
• 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 (may also reserve 1/4 cup of chocolate fudge sauce to drizzle for garnish as well).
• Cover with tin foil and freeze overnight.
• Let sit out 10 minutes before slicing and serving.

Steps:

• Combine confec.
• sugar, evap.
• milk, choc.
• chips and 1/2 c.
• butter.
• Boil 8 minutes, stirring constantly.
• Add vanilla and cool.
• Combine crushed cookies and 1/2 c.
• melted butter.
• Pat into a greased 9 x 13 pan.
• Freeze until firm.
• Sprinkle peanuts over cookie crust.
• Spread softened ice cream over peanuts and cover with cooled chocolate mixture.
• Freeze until ready to serve.

Steps:

• Arrange ice cream sandwiches in a 9x13 pan, trimming to fit if necessary.
• Cover with cool whip.( soften somewhat if needed to help in spreading over the sandwiches).
• Layer chopped candy bars on top of the cool whip.
• Place in freezer until 20- 30 minutes or so before serving.

Steps:

• Arrange 12 of the ice cream sandwiches in the bottom of a 9x13 pan. Spread 1/2 of the whipped topping on top of the sandwiches. Spoon 1/2 of the hot fudge on top of the whipped topping. Place remaining 12 ice cream sandwiches on top of the fudge, spread on the rest of the whipped topping, then finish the layers with the remaining hot fudge. Cover and place in the freezer for 2 hours to set. Let soften at room temperature briefly before cutting into squares.

Steps:

• Mix crushed cookies and melted butter-- pat into a 9x13 pan.
• Freeze for one hour.
• Spread ice cream evenly over crust, pour peanuts over the ice cream and using the back of a spoon press peanuts into ice cream.
• Freeze for one hour again.
• Place topping ingredients in a pan over medium heat.
• Stir till melted together, cook 8 minutes stirring constantly.
• Spread over ice cream filling-- freeze overnight.
• Let soften slightly before serving.