She Will Bust You Down With This Buster Brown Dessert Recipes

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SHE WILL BUST YOU DOWN WITH THIS BUSTER BROWN DESSERT



She Will Bust You Down With This Buster Brown Dessert image

Make and share this She Will Bust You Down With This Buster Brown Dessert recipe from Food.com.

Provided by Hill Family

Categories     Frozen Desserts

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

30 Oreo cookies, crushed
1/2 cup butter, melted
1/2 gallon vanilla ice cream
1/2 cup chocolate, fudge spread
1/3 cup peanuts
1 (8 ounce) package Cool Whip
1/4 cup chocolate cookie crumb

Steps:

  • Remove the filling from the oreo cookies crush them.
  • Layer 1: Mix ¾ of the crumbs with ½ cup melted butter and press into a 9 x 13 pan.
  • Layer 2: ½ gallon vanilla ice cream - softened - sliced into 1" sections - usually about 4.
  • Layer 3: ½ cup Hershey chocolate fudge spread.
  • Layer 4: 1/3 cup crushed peanuts, sprinkled on top.
  • Layer 5: 1 large Cool Whip, spread.
  • Layer 6: Remaining oreo crumbs.
  • Freeze: To be served frozen.

Nutrition Facts : Calories 762.2, Fat 50.8, SaturatedFat 28.6, Cholesterol 97.9, Sodium 410.7, Carbohydrate 74.5, Fiber 4, Sugar 52.2, Protein 10.5

BUSTER BAR DESSERT (ICE CREAM CAKE)



Buster Bar Dessert (Ice Cream Cake) image

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

30 -32 Oreo cookies, filling removed and cookies crushed into crumbs
1/3 cup butter, melted
1/2 gallon vanilla ice cream, softened (I use Kemp's)
1 1/2 cups salted Spanish peanuts
1/2 cup butter
2 cups powdered sugar
1 cup evaporated milk
3/4 cup milk chocolate chips
1 teaspoon vanilla
8 ounces Cool Whip, thawed

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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