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Jenny Haen from Red Wing, Minnesota tops a rich chocolate cookie crust with vanilla ice cream, peanuts and fudge topping to create this frosty dessert. Assemble it and keep it in the freezer to please a crowd any time of year.
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 516 calories, 30 g fat (13 g saturated fat), 45 mg cholesterol, 378 mg sodium, 55 g carbohydrate, 3 g fiber, 9 g protein.
Originally published as Fudgy Ice Cream Dessert in Quick Cooking March/April 2004, p17
Chopping NutsBefore chopping nuts in a food processor, dust them with flour. This keeps the nuts from sticking to the processor. —Gladys W., Calvert City, Kentucky
Before chopping nuts in a food processor, dust them with flour. This keeps the nuts from sticking to the processor. —Gladys W., Calvert City, Kentucky
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Reviewed on Jan. 01, 2012 by JoyceStep
We went out for dinner with friends last night and back to our house for dessert. I made this...everyone really enjoyed it. I used toffee crunch instead of peanuts. So easy to make. Yummy!
Reviewed on May. 27, 2009 by cherrylady
This tastes like a Dairy Queen Buster Bar! It was so easy and so GOOD! We're not fans of whipped topping so I eliminated that. I made my own homemade fudge topping and covered the dessert with it and froze that too.
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