Buster Bar Dessert

10 ingredients
8 steps

Ingredients

  • 3 c. graham cracker crumbs
  • 6 Tbsp. powdered sugar
  • 2/3 c. melted oleo
  • 1/2 gal. vanilla ice cream
  • 1 c. Spanish peanuts
  • 6 oz. chocolate chips
  • 1/2 c. oleo
  • 2 c. powdered sugar
  • 1 large can evaporated milk
  • 1 c. Cool Whip

Directions

  1. 1
    Slightly soften ice cream; slice over crust.
  2. 2
    Sprinkle with Spanish peanuts; freeze.
  3. 3
    Melt chocolate chips and oleo.
  4. 4
    Stir well and add powdered sugar and evaporated milk.
  5. 5
    Cook slowly on medium heat for 15 minutes, stirring.
  6. 6
    Boil 5 minutes, stirring. Cool well and pour over ice cream.
  7. 7
    Spread with 1 cup Cool Whip. Sprinkle with reserved crumbs.
  8. 8
    Keep frozen until 10 minutes before serving.

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