Five Layer Ice Cream Bars recipe

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Ingredients

1 ½ cups evaporated milk
⅔ cup chocolate chips
½ cup butter
2 cups confectioners' sugar
1 teaspoon vanilla extract
1 pound chocolate sandwich cookies, crushed
½ cup melted butter
½ gallon vanilla ice cream, softened
1 ½ cups roasted Spanish peanuts
1 (12 ounce) container frozen whipped topping, thawed

Nutrition Info

426.8 calories
carbohydrate: 43.7 g
cholesterol: 44.3 mg
fat: 26.8 g
fiber: 1.9 g
protein: 6.6 g
saturatedFat: 13.8 g
servingSize: -
sodium: 241.7 mg
sugar: 34.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a saucepan over medium heat, combine evaporated milk, 1/2 cup butter, chocolate chips, and confectioners' sugar. Bring to a boil, and cook 8 minutes, stirring constantly. Remove from heat, and stir in vanilla extract. Allow to cool thoroughly.

  2. In a large bowl, mix together crushed chocolate sandwich cookies and 1/2 cup melted butter. Press onto the bottom of a 9x13 inch pan, freeze until firm. Spread softened ice cream over crust, then freeze until firm. Spread top with cooled fudge sauce, and sprinkle with peanuts, freeze until firm. Spread with whipped topping, and freeze until firm, or overnight.

Recipe Yield

24 servings

Recipe Note

Do you love having a Buster Bar® at Dairy Queen? This is it, but better!

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