Buster Bar Freeze

Total Time: 5 hrs Preparation Time: 5 hrs

Ingredients

• Servings: 9
• 1 (1 lb) bag oreo cookies
• 1/2 cup melted butter or 1/2 cup margarine
• 1/2 gallon vanilla ice cream, semi-soft (just enough to spread)
• 1 1/2 cups chopped pecans
• 1 (385 ml) can evaporated milk
• 1/2 cup solid butter or 1/2 cup margarine
• 2/3 cup semi-sweet chocolate chips
• 2 cups powdered sugar
• 2 -3 cups cool whip, frozen topping thawed

Recipe

• 1 prepare a 13x9-inch baking dish.
• 2 in a processor or a blender, crush the oreo cookies.
• 3 mix the crushed cookies with the 1/2 cup melted butter.
• 4 press all, (but reserve 3/4 cup of crushed cookies for the top), in the bottom of baking pan; freeze in the freezer for half an hour, or until solid.
• 5 remove from freezer and spread the softened ice cream over crust; sprinkle pecans over the ice cream; freeze until solid.
• 6 in a heavy saucepan, mix evaporated milk, 1/2 cup solid butter, chocolate chips and powdered (icing) sugar; bring to a boil over medium heat stirring constantly; boil for 8 minutes, remove from heat, cool to lukewarm (almost room temperature).
• 7 remove the baking pan from the freezer and pour over the nuts; freeze again.
• 8 spread cool whip topping over frozen mixture in pan, then sprinkle with the reserved crushed cookies.
• 9 keep frozen until 5 minutes before serving.