She Will Bust You Down With This Buster Brown Dessert Recipes

Steps:

• Remove the filling from the oreo cookies crush them.
• Layer 1: Mix ¾ of the crumbs with ½ cup melted butter and press into a 9 x 13 pan.
• Layer 2: ½ gallon vanilla ice cream - softened - sliced into 1" sections - usually about 4.
• Layer 3: ½ cup Hershey chocolate fudge spread.
• Layer 4: 1/3 cup crushed peanuts, sprinkled on top.
• Layer 5: 1 large Cool Whip, spread.
• Layer 6: Remaining oreo crumbs.
• Freeze: To be served frozen.

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.