Tuesday, July 1, 2014

ICE CREAM Dessert

What's summertime without ice cream?
And if you like Dairy Queen Buster Bars, this recipe makes a 9 x 13 pan full!
Even though I've cut the sugar and the butter of the original recipe, it's very rich and sweet. So bring it along to the church picnic, or divide it up in smaller foil pans to save for smaller get-togethers. In fact, why not invite other widows over for a movie night or go to the fireworks together?
BUSTER BAR DESSERT
CHOCOLATE FUDGE SAUCE:
1 cup confectioner's sugar
1/2 of a 13 oz. can of evaporated milk
1 pkg. (6 oz.) chocolate chips
1/4 cup butter
1 tsp. vanilla

CRUNCHY CRUST:
1 pkg. (15 oz.) Oreos cookies, crushed (use regular Oreos, not the Double-Stuff)
1/4 cup melted butter

OTHER LAYERS:
1 1/2 cups roasted peanuts (Use your favorite kind: dry-roasted or Spanish work equally fine...salted or lightly salted... you can't go wrong). 
1/2 gallon vanilla soft-serve ice cream from your favorite ice cream shop

Sauce:
Combine confectioner's sugar, evaporated milk, chocolate chips, and 1/4 cup butter in a pot. As it melts together, low boil for 8 minutes, stirring constantly.
Add vanilla and let it cool.

Crust:
Combine crushed cookies and 1/4 cup melted butter. Pat lightly into 9" x 13" pan (or two smaller pans, or a number of mini-loave foil pans).
Freeze crust until firm.

Layers:
Sprinkle peanuts over cookie crust. Spread soft serve ice cream over the peanuts. Spread chocolate sauce over ice cream.
Keep in the freezer until ready to serve, and then give it just a few minutes to soften up enough to cut
it into servings.

Help out other widows by sending in your favorite yummy recipes to: wcplace@gmail.com
ferree

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