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Buster Bar Cake

Yield

15 servings

Ingredients

1 chocolate cookie crust recipe
1/2 gallon vanilla ice cream, softened
1 (10 ounce) jar hot fudge sauce
12 ounces peanuts
1 (8 ounce) container non-dairy whipped topping

Directions

Prepare 1 chocolate cookie crust recipe. Press 1/2 of the mixture in the bottom of a 9" springform pan.

Spread ice cream on top of cookie mixture. Spread hot fudge sauce over the ice cream. Sprinkle with peanuts. Spread whipped topping over peanuts. Top with remaining cookie mixture. Freeze for 2 - 4 hours. Slice and serve.

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