Buster Bar Ice Cream Dessert recipe

1 servings

1 pound chocolate sandwich cookies, crushed

1/2 cup margarine, melted

1 3/4 cups confectioners' sugar

1 (12 fluid ounce) can evaporated milk

1 cup semisweet chocolate chips

1/2 cup margarine

1 teaspoon vanilla extract

1/2 gallon vanilla ice cream

1 1/2 cups dry-roasted peanuts

Combined crushed cookies and melted margarine and press into a 9x13 inch dish.

Chill 1 hour in refrigerator.

In a saucepan over medium heat, combine confectioners' sugar, evaporated milk, chocolate chips and 1/2 cup margarine.

Bring to a boil, stirring constantly, and boil 8 minutes.

Remove from heat and stir in vanilla.

Set aside to cool.

Slice vanilla ice cream into 3/4 inch slices, and place them in a single layer over the chilled crust.

Smooth the seams.

Sprinkle the peanuts over the ice cream.

Top with the cooled chocolate sauce.

Cover and freeze 8 hours or overnight.