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Receta Buster Bar Cake

Name: Buster Bar Cake
Ingredients: 1/2 gal Vanilla Ice Cream; 2 c. Confectioner's sugar; 1 can (13-ounce) Evaporated lowfat milk; 2/3 c. Chocolate morsels, semi-sweet; 1/2 c. Butter; 1 tsp Vanilla; 1 sm package Oreo cookies; 1 1/2 c. Spanish peanuts

de Global Cookbook

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Ingredientes

1/2 gal Vanilla Ice Cream
2 c. Confectioner's sugar
1 can (13-ounce) Evaporated lowfat milk
2/3 c. Chocolate morsels, semi-sweet
1/2 c. Butter
1 tsp Vanilla
1 sm package Oreo cookies
1 1/2 c. Spanish peanuts

Direcciones

IN MEDIUM SAUCEPAN, MIX POWDERED SUGAR, EVAPORATED Lowfat milk, CHOCOLATE CHIPS AND BUTTER. BOIL, STIRRING CONSTANTLY, Till WELL BLENDED. REMOVE FROM HEAT; Add in VANILLA. Cold IN REFRIGERATOR AT LEAST 1 HOUR.
SOFTEN ICE CREAM.
CRUSH OREOS AND PAT INTO BOTTOM OF 9x13-INCH PAN. POUR SOFTENED ICE CREAM OVER COOKIES. SPRINKLE WITH PEANUTS. PUT IN FREEZER TO SET.
POUR CHOCOLATE SAUCE OVER ALL AND RETURN TO FREEZER.