Buster Bar Cake Recipe

• 1/2 gal Vanilla Ice Cream
• 2 c. Confectioner's sugar
• 1 can (13-ounce) Evaporated lowfat milk
• 2/3 c. Chocolate morsels, semi-sweet
• 1/2 c. Butter
• 1 tsp Vanilla
• 1 sm package Oreo cookies
• 1 1/2 c. Spanish peanuts

1. IN MEDIUM SAUCEPAN, MIX POWDERED SUGAR, EVAPORATED Lowfat milk, CHOCOLATE CHIPS AND BUTTER.
2. BOIL, STIRRING CONSTANTLY, Till WELL BLENDED.
3. REMOVE FROM HEAT; Add in VANILLA.
4. Cold IN REFRIGERATOR AT LEAST 1 HOUR.
5. SOFTEN ICE CREAM.
6. CRUSH OREOS AND PAT INTO BOTTOM OF 9x13-INCH PAN.
7. POUR SOFTENED ICE CREAM OVER COOKIES.
8. SPRINKLE WITH PEANUTS.
9. PUT IN FREEZER TO SET.
10. POUR CHOCOLATE SAUCE OVER ALL AND RETURN TO FREEZER.

vanilla, sugar, milk, chocolate morsels, butter, vanilla, cookies, peanuts

Taken from cookeatshare.com/recipes/buster-bar-cake-95269 (may not work)