Buster Bar Dessert
Ingredients
- 1 15 oz pkg Oreo cookies crushed
- 12 c oleo
- 1 jar Smuckers fudge topping
- 12 to 1 pkg Spanish peanuts
- 12 gal vanilla ice cream
- 12 oz Cool Whip
Directions
- Crush cookies in the blender
- Save 1 cup for topping
- Melt oleo and mix with crushed cookies
- Press into 9 x 13-inch pan and freeze until firm
- Soften ice cream and spread over crumbs
- Then spread topping on ice cream
- Sprinkle with nuts
- Frost with Cool Whip and sprinkle with crumbs
- Freeze