Buster Bar Ice Cream Dessert

This decadent layered Buster Bar Ice Cream Dessert was inspired by Dairy Queen’s famous Buster Bar. The ultimate summer party dessert!

Ingredients
Chocolate Fudge Sauce:

Dark Chocolate OREO Crust:

For the Rest:

Instructions

In a saucepan over medium heat, combine confectioners' sugar, evaporated milk, chocolate chips and 1/2 cup butter. Cook, stirring frequently until butter and chocolate chips have melted. Bring to a boil, stirring constantly, and boil 8 minutes, stirring frequently. Reduce heat under pan, if necessary, to keep mixture at a low boil. Remove from heat and stir in vanilla. Set aside and let it sit for an hour or more until cool.
Meanwhile, add 36 OREOS to the bowl of a food processor and pulse until finely crushed. Add melted butter and pulse again until well combined. Pour the OREO crumb mixture out into a 13-x 9-inch baking dish, spread out and press down firmly into the bottom of the dish to form a crust. Transfer the baking dish to the freezer to chill until the fudge sauce has completely cooled.
When Chocolate Fudge Sauce is cooled, slice vanilla ice cream into 3/4 inch slices, and place them in a single layer over the chilled crust (or scoop out with a spoon and set over the crust. Smooth the ice cream out with the back of a spoon or offset spatula to form an even layer. Sprinkle the peanuts over the ice cream. Top with the cooled Fudge Sauce, spreading out to cover the ice cream layer. Cover and freeze for 1 hour or until set. Spread with whipped topping and sprinkle with cookie crumbs. Cover and freeze for at least 4 hours or overnight.

Recipe Notes

Dark Chocolate OREO Cookies come in a 12.2 ounce package and you will need two packages to have enough to make this recipe.
Total time does not include final freezing time of 4 hours or overnight. I recommend making this dessert a day in advance and freezing it overnight for the best result.