Buster Bar Dessert


If you need a summer dessert and don’t have dairy restrictions, this one will NOT disappoint. It’s called Buster Bar Dessert because it mimics the treat of the same name at Dairy Queen, but it’s even better! Everything you crave in one dish;  it’s been known to bring grown men to their knees begging for more.

I was bringing this to our small group BBQ last night and my husband “sampled it” and looked at me incredulously after his first bit. “Um, why have you been holding out on me? You knew about this dish and never made it before?” (Which I had, but it probably had been a few years.) He was enthralled with it…and he made sure we had plenty to take home.


Fudge Sauce:

  • 1 1/2 cups evaporated milk (12 ounces)
  • 1 cup chocolate chips
  • 2 cups confectioners’ sugar
  • 1 teaspoon vanilla extract


  • 1 pound chocolate sandwich cookies (such as Oreos), crushed (one package)- I food processed them for ease
  • 1/2 cup melted butter


  • 1/2 gallon vanilla ice cream, softened
  • 1 1/2 cups roasted Spanish peanuts
  • 1 container frozen whipped topping, thawed
  1. In a saucepan over medium heat, combine evaporated milk, 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 9×13 inch pan; freeze until firm. Spread softened ice cream over crust, then freeze until firm. Spread top of ice cream with peanuts, then layer with cooled fudge sauce; freeze until firm. Spread with whipped topping, and freeze until firm, or overnight. Garnish with a few crushed Oreos.
  3. I like to use my 9X13 Tupperware with a lid because it makes for easy transportation and storage in the freezer.

Enjoy this amazing summer treat!