This was so good I shared it next door with my cousins. And that’s what they said: You can make this again! The kids loved it, too. Okay, you can see that I didn’t fix it very pretty in the pan, LOL, but who cares? It was great!
Laurie’s Buster Bar Ice Cream Cake
16 oz Oreo cookies, 1/2 cup margerine, 1/2 gallon vanilla ice cream (softened), 1-1/2 cups Spanish peanuts (I didn’t use the nuts cuz I figured my kids would prefer without), 1 jar fudge ice cream topping
Crush the Oreos and mix with the margerine. (Laurie says she uses a large food baggie and a rolling pin–I used a food baggie and my fist, LOL.) Put 3/4 of the mixture into the bottom of a 9×13 ungreased cake pan. Slice the ice cream and lay over cookie crust. Sprinkle with peanuts. Cover with fudge topping. Sprinkle with remainder of cookie crumb mixture. (Cover with foil until ready to eat.)
Variations: 1) change the type of cookie–try chocolate chip, peanut butter. 2) change the flavor of the ice cream–mint for St. Patrick’s Day, strawberry for Valentine’s Day, mint/vanilla/strawberry for Christmas, etc. 3) change the topping–Hershey’s syrup works well but isn’t as thick, caramel for a more turtle-like sundae taste, marshmallow cream, etc. 4) Only put nuts in 1/2 if someone in your family doesn’t like nuts. Dry roasted peanuts work, too. 5) add chocolate chips.
You can make a smaller version by cutting the recipe in half. Also, Laurie says when she makes it, she doesn’t use the margerine at all, just crumbles the cookies–saves a few calories. Or you can use half the margerine. Me, I went all the way and used butter, LOL.
Be sure to come back tomorrow for more Free Book Friday!
I’ve got something special planned to celebrate Deep Blue!!! Who’s got a copy? It’s out in stores! Now!
Come on, you know you want it. It goes great with ice cream cake…..:yes: