Your family and friends are going to thank you for this one .. I promise!
I have been wanting to make this recipe for some time now. It wasn’t until my sweet friend Michaela, from An Affair from the Heart, shared her Buster Bars, that I decided I needed .. (yes, needed!) to make this. Absolutely had a strong desire to make this.
A drive to make it because I just knew it would a huge hit! I was so right!! Big Time Score! Are you feeling it now also, that desire to make this …. I thought so! Oh, you may have a couple of extra ice cream sandwiches. Grab a child or two to eat them. You’ll want to save the calorie intake for this cake. The cake needs to hang out in the freezer for a while so go to the kitchen now and get started!
Peanut Buster Ice Cream Sandwich Cake
- 10 ice cream sandwiches, vanilla, chocolate and/or strawberry
- Homemade Fudge sauce or
- 1 to 2 jars or bottles hot fudge topping
- 12 oz. roasted peanuts, chopped/broken
- 16 oz. cool whip
Make chocolate sauce if using and cool. Place plastic wrap in a 9×5 loaf pan with enough to hang over sides. Put 5 ice cream sandwiches in bottom of loaf pan vertically. Cover with fudge sauce, top with peanuts, then cool whip. Repeat with another later of ice cream sandwiches, cover with plastic wrap ends and freeze until set 2 – 4 hours.
Remove from freezer, flip over on serving plate, top with a layer of fudge sauce, freeze until set, 30 minutes or so. Take out of freezer and spread cool whip over top and sides. Return to freezer to set. Drizzle with remaining sauce and chopped peanuts. Keep frozen until ready to serve. Enjoy!
Note: To reduce calories use fat free, sugar free or lite cool whip and ice cream sandwiches, Crumbled cookies or candy pieces can be used in place of peanuts. Caramel sauce/topping can replace, or be added to, fudge topping or chocolate sauce. Can be cut and wrapped individually with plastic wrap and sealed in an air tight freezer container.