Buster Bar Dessert
All the flavors and textures of a Dairy Queen Buster Bar, but in a 9x13 pan!
Servings: 24 servings
Calories: 214kcal
Equipment
- One 9x13-inch pan
Ingredients
- 1 14.3-ounce package chocolate sandwich cookies (ie. Oreos)
- 1/3 cup butter melted
- 1/2 gallon vanilla ice cream softened
- 1 12-ounce jar hot fudge ice cream topping
- 1 1/2 cups salted peanuts*
- 1 8-ounce tub whipped topping
Instructions
- Crush the cookies; reserve 1 cup of the crumbs for garnish on the top.1 14.3-ounce package chocolate sandwich cookies (ie. Oreos)
- In a mixing bowl, combine the melted butter and cookie crumbs. Press into a 9x13 pan.1/3 cup butter
- Carefully spread the softened ice cream over the cookie crust. Freeze for at least 2 hours.1/2 gallon vanilla ice cream
- Spread the fudge topping over the ice cream. (You will need to warm the fudge topping up a bit to make it spreadable).1 12-ounce jar hot fudge ice cream topping
- Sprinkle the peanuts over the fudge. Spread the whipped topping over the dessert and sprinkle with reserved cookies.1 1/2 cups salted peanuts*, 1 8-ounce tub whipped topping
- Freeze 4 hours or overnight.
Notes
*You can opt to use salted redskin peanuts if you prefer!
Nutrition
Calories: 214kcal | Carbohydrates: 32g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 6g | Cholesterol: 32mg | Sodium: 144mg | Potassium: 193mg | Fiber: 2g | Sugar: 24g | Vitamin A: 140IU | Calcium: 85mg | Iron: 0.9mg