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Peanut Buster Bar Ice Cream Dessert (7/17/2009)

Peanut Buster Bar Ice Cream Dessert

1 16 oz. bag Oreo's, crushed
½ cup margarine, melted
1 16 oz. jar Hot Fudge sauce
1 12 oz. jar Carmel sauce
1 10 oz. bag Spanish Peanuts
¾ gallon Vanilla ice cream, softened

Combined crushed Oreo's with melted margarine and press into a 9 x 13-inch dish. Chill 1 hour in refrigerator. Spread carmel sauce over all. (Hint-microwave Carmel sauce 30 seconds on high in microwave to make it easier to pour, same with hot fudge sauce). Sprinkle some of the peanuts over carmel sauce and lightly press down. Put in refrigerator for 30 minutes to set carmel sauce. Now add the slightly softened vanilla ice cream and smooth out. Top with as many Spanish peanuts as you'd like. Now pour hot fudge sauce over all and spread quickly and carefully. Return to freezer and freeze at least 8 hours. Remove from freezer several minutes before serving. Slice and enjoy!

Remember, this is a very rich dessert, small portions will suffice.

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