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Buster Bar Dessert


Fudge Sauce:
1 1/3 cup evaporated milk
2 cup powdered sugar
6 oz. chocolate chips
2 tablespoon margarine
20 to 25 oreos.
1/4 cup of margarine
1/2 gallon ice cream
1 cup of Spanish peanuts.
Cool Whip

Combine evaporated milk, powdered sugar, chocolate chips and 2 tablespoon margarine and cook 8 minutes or until thick. Allow to cool completely. Crush oreos. Melt 1/4 cup of margarine in a 9 x 13 dish. Sprinkle cookie crumbs over margarine and pat down. Save a scant 1/4 cup cookie crumbs. Cover cookie layer with ice cream and freeze. When fudge has cooled, pour over ice cream. Sprinkle with peanuts. Freeze. Spread Cool Whip on top of peanuts and fudge. Sprinkle remaining cookie crumbs on Cool Whip. Freeze.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.