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    Buster Bar Dessert


    Source of Recipe


    grannys kitchen

    List of Ingredients




    16-oz. package chocolate sandwich cookies, crushed
    1/3 cup butter, melted
    1/2 gallon vanilla ice cream, cut in slices
    18-oz. jar chocolate fudge
    12-oz. can salted Spanish peanuts
    Non-dairy whipped dessert topping

    Recipe



    Mix cookies with butter and pat into bottom of 9-inch x 13-inch pan. Reserve some crumbs for topping. Place ice cream slices over crumbs. Warm fudge and spread on ice cream. Sprinkle with peanuts and spread with dessert topping as desired. Garnish with extra cookie crumbs. Cover with foil and freeze.
 

 

 

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