Peanut Buster Parfait
From the kitchen of Allison Gardner (M.S.N. ’05)
Prep time: 30 minutes
Ingredients
1 package Oreo cookies, crushed
1 stick butter, melted
½ gallon vanilla ice cream, softened
1 can Spanish Redskin peanuts
1 16-ounce jar Hershey’s hot fudge sauce, warmed right before spreading
Preparation
1. Crush Oreos and mix with melted butter. Pat crushed cookies into the bottom of a 9X13 inch pan. Freeze for 10-15 minutes.
2. Spread softened ice cream over Oreo mixture; sprinkle with peanuts. Freeze until ice cream is hard.
3. Top with warmed hot fudge and peanuts. Place the pan back in freezer until hard and ready to serve.