This decadent layered Buster Bar Ice Cream Dessert was inspired by Dairy Queen’s famous Buster Bar. The ultimate summer party dessert!
Chocolate Fudge Sauce:
1 3/4 cups confectioners’ sugar
1 (12 ounce) can evaporated milk
1 cup semisweet chocolate chips
1/2 cup butter
1 teaspoon pure vanilla extract
Dark Chocolate Oreo Crust:
36 Dark Chocolate OREO Cookies (whole), 2 packages
6 tablespoons butter, melted
For The Rest:
1 1/2 quarts vanilla ice cream, slightly softened
1 heaping cup Spanish peanuts, roughly chopped
1 (12 ounce) container Cool Whip
3 Dark Chocolate OREO Cookies, crushed
In a saucepan over medium heat, combine confectioners’ sugar, evaporated milk, chocolate chips and 1/2 cup butter. Cook, stirring frequently until butter and chocolate chips have melted. Bring to a boil, stirring constantly, and boil 8 minutes. Reduce heat under pan, if necessary, to keep mixture at a low boil. Remove from heat and stir in vanilla. Set aside and let it sit for an hour or more until cool. Meanwhile, add 36 OREOS to the bowl of a food processor and pulse until finely crushed. Add melted butter and pulse again until well combined. Pour the OREO crumb mixture out into a 13-x 9-inch baking dish, spread out and press down firmly into the bottom of the dish to form a crust. Transfer the baking dish to the freezer to chill until the fudge sauce has completely cooled. When Chocolate Fudge Sauce is cooled, slice vanilla ice cream into 3/4 inch slices, and place them in a single layer over the chilled crust (or scoop out with a spoon and set over the crust. Smooth the ice cream out with the back of a spoon or offset spatula to form an even layer. Sprinkle the peanuts over the ice cream. Top with the cooled Fudge Sauce, spreading out to cover the ice cream layer. Cover and freeze for 1 hour or until set. Spread with whipped topping and sprinkle with cookie crumbs. Cover and freeze for at least 4 hours or overnight.