Thursday, May 15, 2008

Peanut Buster Bars


1 box chocolate sandwich cookies

½ cup melted butter

½ gallon vanilla ice cream

1 jar hot fudge sauce

1 can cocktail peanuts

1 8 oz container Cool Whip

Crush cookies, reserving 1 cup for topping. Add the butter to the remaining crumbs and mix well. Grease a 9x13 inch pan and press cookie crumbs in pan. Soften ice cream and spread on crumbs. Spread sauce on ice cream, then sprinkle on nuts. Spread on cool whip. Sprinkle remaining crumbs on top. Store in freezer. Make this a day ahead.

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