Buster Bar Dessert (Ice Cream Cake)

Recipe by livie
READY IN: 26hrs
YIELD: 1 cake




  • 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.