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  • Buster Bar Cake

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    Buster Bar Cake
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/2 gal Vanilla Ice Cream
    • 2 c. Confectioner's sugar
    • 1 can (13-ounce) Evaporated lowfat milk
    • 2/3 c. Chocolate morsels, semi-sweet
    • 1/2 c. Butter
    • 1 tsp Vanilla
    • 1 sm package Oreo cookies
    • 1 1/2 c. Spanish peanuts

    Directions

    1. IN MEDIUM SAUCEPAN, MIX POWDERED SUGAR, EVAPORATED Lowfat milk, CHOCOLATE CHIPS AND BUTTER. BOIL, STIRRING CONSTANTLY, Till WELL BLENDED. REMOVE FROM HEAT; Add in VANILLA. Cold IN REFRIGERATOR AT LEAST 1 HOUR.
    2. SOFTEN ICE CREAM.
    3. CRUSH OREOS AND PAT INTO BOTTOM OF 9x13-INCH PAN. POUR SOFTENED ICE CREAM OVER COOKIES. SPRINKLE WITH PEANUTS. PUT IN FREEZER TO SET.
    4. POUR CHOCOLATE SAUCE OVER ALL AND RETURN TO FREEZER.

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