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Busterbar Cake Recipe

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This recipe for Busterbar Cake, by , is from The Taste of Tonawanda, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Ball
Added: Sunday, March 1, 2009


1 package Oreo cookies
1 stick margarine
1/2 gallon french vanilla ice cream
1 pound spanish peanuts
1 large bottle fudge sauce

1. crush oreo cookies, cream and all.
2. melt margarine, mix together with crushed cookies and press into the bottom of a 9 x 13 pan.
3. put softened ice cream on top of the cookie mixture
4. put spanish peanuts on top of the ice cream
5. pour bottle of fudge sauce on top of the peanuts.
6. place in freezer for at least 3 hours.
Keep in freezer until ready to serve, if there is any left return to freezer.




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