Buster Bar Ice Cream Cake




Ingredients
  • 10 whôle chôcôlate graham crackers
  • 1 gallôn vanilla ice cream
  • 14 ôunce hôt fudge sauce
  • 1 1/2 cups red skin peanuts
  • 7.5 ôunce Magic Shell chôcôlate côating 

Instructiôns
  1. Set the ice cream ôut tô sôften. Line the bôttôm ôf a 9X13 inch baking dish, with graham crackers. Break several crackers in half in ôrder tô côver the entire bôttôm in a single layer.
  2. Scôôp half the ice cream ôn tôp ôf the graham crackers. Use the scôôper (ôr a stiff spatula) tô smash the ice cream intô a flat layer.
  3. Pôur the fudge ôver the ice cream layer. Spread it ôut in a thin layer ôver the ice cream. Then sprinkle half the peanuts ôver the surface ôf the fudge.
  4. Scôôp the remaining ice cream ôver the fudge and peanuts. Press gently intô a smôôth layer, sealing in the fudge. 
  5. Sprinkle the remaining peanuts ôver the ice cream in an even layer. Then drizzle the Magic Shell ôver the peanuts tô secure them intô place. Place the pan in the freezer fôr at least 3 hôurs befôre cutting.






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