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Prep Time: 300 Minutes Cook Time: 0 Minutes |
Ready In: 300 Minutes Servings: 12 |
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This Buster Bar Freeze is beyond words, after tasting this at a friends BBQ last summer, I was hooked. I just recently got the recipe from her, and just couldn't wait until the summer to post it, but don't wait until then to make it, this is a decadent dessert for any season-you will love this! (Note: prep time includes freezing time). Ingredients:
1 (1 lb) bag oreo cookies |
1/2 cup melted butter or 1/2 cup margarine |
1/2 gallon vanilla ice cream, semi-soft (just enough to spread) |
1 1/2 cups chopped pecans |
1 (385 ml) can evaporated milk |
1/2 cup solid butter or 1/2 cup margarine |
2/3 cup semi-sweet chocolate chips |
2 cups powdered sugar |
2 -3 cups cool whip, frozen topping thawed |
Directions:
1. Prepare a 13x9-inch baking dish.
2. In a processor or a blender, crush the Oreo cookies.
3. Mix the crushed cookies with the 1/2 cup melted butter.
4. Press all, (but reserve 3/4 cup of crushed cookies for the top), in the bottom of baking pan; freeze in the freezer for half an hour, or until solid.
5. Remove from freezer and spread the softened ice cream over crust; sprinkle pecans over the ice cream; freeze until solid.
6. In a heavy saucepan, mix evaporated milk, 1/2 cup solid butter, chocolate chips and powdered (icing) sugar; bring to a boil over medium heat stirring constantly; boil for 8 minutes, remove from heat, cool to lukewarm (almost room temperature).
7. Remove the baking pan from the freezer and pour over the nuts; freeze again.
8. Spread Cool Whip topping over frozen mixture in pan, then sprinkle with the reserved crushed cookies.
9. Keep frozen until 5 minutes before serving.
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