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Peanut Buster Dessert Recipe

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This recipe for Peanut Buster Dessert, by , is from Hayden 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!

Contributor:  
Contributor:  
Joan Hayden

Category:
Category:

Ingredients:  
Ingredients:  
Peanut Buster Base:
15 oz. (original) Oreo cookies, crushed
1 stick melted butter
½ gallon vanilla ice cream
1½ - 2 cups salted Spanish peanuts

Chocolate Topping:
13 oz. can evaporated milk
1 stick of butter
⅔ cup chocolate chips
2 cups powdered sugar

Directions:
Directions:
Mix crushed Oreos and melted butter and pat into a 9” X 13” pan. Freeze for 1 hour.
Soften ice cream and spread on crumb crust.
Sprinkle peanuts on top of ice cream. Pat down and freeze.

Make chocolate topping by combining 4 ingredients in a saucepan.
Bring to a boil and boil for 8 minutes, stirring constantly. Let cool completely.
Pour over top of dessert and freeze for at least two hours.

Thaw for a few minutes before serving. It’ll be easier to cut into.

Number Of Servings:
Number Of Servings:
Depends on who’s eating it 😉
Preparation Time:
Preparation Time:
Several hours. Best to make in advance
Personal Notes:
Personal Notes:
This recipe Is especially good for big groups and it has withstood the test of time. It was always a big hit at team parties when Brian, Erin and Steve were playing sports. We hosted countless team dinners for soccer, baseball, tennis, basketball and golf teams and it was a go-to dessert. I recently served it for Signe’s soccer team and their families when they were in a soccer tournament in the Chicago suburbs. They loved it! I hope you will too.

 

 

 

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