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Buster Bar Ice Cream Dessert

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Serves | Prep Time | Cook Time


1 pound Oreo 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.

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