1 cup Butter (2 sticks, 1 for crust & 1 for topping)
2 cups Cashew pieces
1/2 gallon Vanilla Bean ice cream
Fudge Topping-
2 cups Powdered Sugar
1-1/2 cups Evaporated Milk (one 12 oz can)
2/3 cup Chocolate Chips
1/2 cup Butter
1 teaspoon Vanilla
Instructions
Fudge Topping- Place 1 stick butter, powdered sugar, evaporated
milk and chocolate chips in pan and heat over medium heat to boil.
Boil for 8 minutes, stirring constantly. (Fudge burns easily). Add 1
tsp vanilla. Cool.
Melt butter in 9x13 pan and mix in crushed Oreo's. Press firmly to
form bottom crust. Top with cashew pieces.
Top Oreo crust with softened ice cream.
Pour fudge topping over ice cream and freeze overnight. (I put
fudge in ziploc bag, snip corner off and drizzle over ice cream
before freezing.)
Originally Submitted
4/8/2010
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