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Buster Bar Dessert Recipe

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This recipe for Buster Bar Dessert is from The Patsy Eckart Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - 15-oz pkg cream-filled chocolate cookies (such as Oreos), crumbled
4 tbsp butter, melted
1 large can of Hershey's Fudge ice cream topping
1/2 gallon of vanilla ice cream, sliced in 3/4" slices
1 cup Spanish peanuts
8 oz Cool Whip, thawed
Directions:
Directions:
Line 9"x12"pan with aluminum foil, laying it lengthwise and cross-wise in pan, covering bottom and sides with enough foil that it can be closed across the top of dessert for freezing.
Mix 1/2 of the cookie crumbs with melted butter. Press in the bottom of the pan.
Top with ice cream slices.
Spread 1 large can of Hershey's Fudge topping over the ice cream then sprinkle peanuts over this layer.
Top with Cool Whip.
Sprinkle top with reserved cookie crumbs.
Freeze.
Cut in squares to serve.
Number Of Servings:
Number Of Servings:
12-15
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Can vary the type of ice cream. At Christmas time, can use peppermint ice cream for variety.

 

 

 

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