BUSTER BAR DESSERT (ICE CREAM CAKE)
This frozen sweet treat is so rich and delicious. It has become a very requested cake for birthdays and special occasions. There are never any leftovers!
Provided by livie
Categories Frozen Desserts
Time P1DT2h
Yield 1 cake, 20 serving(s)
Number Of Ingredients 10
Steps:
- Combine cookie crumbs with the melted butter till well coated.
- Press into bottom of a 9x13 inch baking pan.
- Place in freezer 15 minutes.
- Spread the softened vanilla ice cream over the chilled cookie crust.
- Sprinkle salted Spanish peanuts evenly over ice cream.
- Place cake back into freezer.
- For the chocolate fudge sauce melt butter over medium heat with powdered sugar and evaporated milk.
- When melted add chips and whisk till smooth.
- Let come to a boil; boil 8 minutes whisking occasionally till thickened. (make sure to watch boiling sauce carefully so it does not boil over).
- Take off heat and and whisk in vanilla.
- Let cool to room temperature. (may place pan of chocolate sauce into a large bowl with ice to chill down faster).
- When cooled pour chocolate sauce over top of ice cream and peanuts.
- Freeze 15 minutes.
- Carefully frost top of cake with Cool Whip and garnish with extra peanuts (may also reserve 1/4 cup of chocolate fudge sauce to drizzle for garnish as well).
- Cover with tin foil and freeze overnight.
- Let sit out 10 minutes before slicing and serving.
Nutrition Facts : Calories 419.8, Fat 26.3, SaturatedFat 13.2, Cholesterol 49.2, Sodium 191.5, Carbohydrate 42.4, Fiber 1.8, Sugar 33.5, Protein 6.8
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