Buster Bar Ice Cream Dessert

This decadent layered Buster Bar Ice Cream Dessert was inspired by Dairy Queen’s famous Buster Bar. The ultimate summer party dessert!

Ingredients
Chocolate Fudge Sauce:

• 1 3/4 cups confectioners’ sugar
• 1 (12 ounce) can evaporated milk
• 1 cup semisweet chocolate chips
• 1/2 cup butter
• 1 teaspoon pure vanilla extract

Dark Chocolate OREO Crust:

• 36 Dark Chocolate OREO Cookies (whole)
• 6 tablespoons butter, melted

For the Rest:

• 1 1/2 quarts vanilla ice cream, slightly softened
• 1 heaping cup Spanish peanuts, roughly chopped
• 1 (12 ounce) container Cool Whip
• 3 Dark Chocolate OREO Cookies, crushed

Instructions

1. In
   a saucepan over medium heat, combine confectioners’ sugar, evaporated
   milk, chocolate chips and 1/2 cup butter. Cook, stirring frequently
   until butter and chocolate chips have melted. Bring to a boil, stirring
   constantly, and boil 8 minutes, stirring frequently. Reduce heat under
   pan, if necessary, to keep mixture at a low boil. Remove from heat and
   stir in vanilla. Set aside and let it sit for an hour or more until
   cool.
2. Meanwhile, add 36 OREOS to the bowl of a food processor
   and pulse until finely crushed. Add melted butter and pulse again until
   well combined. Pour the OREO crumb mixture out into a 13-x 9-inch baking
   dish, spread out and press down firmly into the bottom of the dish to
   form a crust. Transfer the baking dish to the freezer to chill until the
   fudge sauce has completely cooled.
3. When Chocolate Fudge Sauce
   is cooled, slice vanilla ice cream into 3/4 inch slices, and place them
   in a single layer over the chilled crust (or scoop out with a spoon and
   set over the crust. Smooth the ice cream out with the back of a spoon or
   offset spatula to form an even layer. Sprinkle the peanuts over the ice
   cream. Top with the cooled Fudge Sauce, spreading out to cover the ice
   cream layer. Cover and freeze for 1 hour or until set. Spread with
   whipped topping and sprinkle with cookie crumbs. Cover and freeze for at
   least 4 hours or overnight.

Recipe Notes

• Dark Chocolate OREO Cookies come in a 12.2 ounce package and you will need two packages to have enough to make this recipe.
• Total
  time does not include final freezing time of 4 hours or overnight. I
  recommend making this dessert a day in advance and freezing it overnight
  for the best result.

Nutrition
Calories: 512kcal
| Fat: 30g | Saturated fat: 15g | Cholesterol: 61mg | Sodium: 298mg |
Potassium: 369mg | Carbohydrates: 56g | Fiber: 3g | Sugar: 43g |
Protein: 8g | Vitamin A: 620% | Vitamin C: 0.7% | Calcium: 174% | Iron:
2.9%