“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).”
READY IN:
5hrs
SERVES:
9-12
UNITS:
US

Ingredients Nutrition

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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