Tuesday, November 1, 2011

Peanut Buster Parfait

Boil the following for 8 minutes and COOL!!
2 cups powdered sugar
1 1/2 cups evaporated milk (1 can)
2/3 cup chocolate chips
1/2 cup butter
Add vanilla after boiling the above
1 teaspoon vanilla

1 1/2 cups Spanish Peanuts                                               

1 package hydrox cookies
1/3 cup soft butter

Middle layer
1/2 gal vanilla ice cream

Method & Story; Mix crust and place in 9 X 13 inch cake pan. Boil fudge topping (cooled). Assemble dessert-Crust, Ice Cream, Peanuts, Fudge topping. Freeze :)
Sheila brought this to a pot luck dinner in 2000 at the Long Lake house. Everyone totally enjoyed this dessert. A rich, super good dessert that is made ahead of time and frozen-it's easy to serve.

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