"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Buster Bar Dessert Recipe

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This recipe for Buster Bar Dessert, by , is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joan Bormann Schuller
Added: Friday, April 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
16-oz. package chocolate sandwich cookies (oreos), finely crushed, divided
1/3 cup margarine or butter, melted
1/2 gallon vanilla ice cream, cut in slices
18-oz. jar hot fudge sauce
6 oz salted Spanish peanuts
12 oz. Non-dairy whipped dessert topping

Directions:
Directions:
1. Reserve cup of cookie crumbs for topping. Mix remaining cookies with butter and pat into bottom of 9-inch x 13-inch pan.
2. Place ice cream slices over crumbs.
3. Warm fudge so it is spreadable and spread on ice cream.
4. Sprinkle with peanuts
5. Spread with dessert topping.
6. Garnish with extra cookie crumbs.
7. Cover with foil and freeze.

Turtle Dessert Option: Leave out peanuts and along with hot fudge, drizzle a small jar of caramel ice cream sauce over the hot fudge. Sprinkle top with chopped pecans if desired.

Personal Notes:
Personal Notes:
This was served at Katie & Abby's graduation parties. A favorite of ice cream lovers!

 

 

 

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