Buster Bar Ice Cream Cake

Step 1

Lightly spray a 9x13 baking dish with nonstick cooking spray. Evenly spread the broken pieces of fudge-covered graham crackers in the bottom of the prepared baking dish.

Step 2

Scoop the ice cream onto the broken fudge-covered graham crackers, then carefully press and spread the ice cream out evenly.

Step 3

Remove the lid from the hot fudge topping and heat in the microwave for 10-15 seconds. (This is only to warm and loosen the hot fudge, so it spreads easier) Quickly spread the hot fudge over the ice cream.

Step 4

Sprinkle the ½ cup of peanuts over the hot fudge layer.

Step 5

Repeat the ice cream layer with the remaining container of ice cream.

Step 6

Sprinkle ½ cup of the peanuts over the ice cream.

Step 7

Remove the lids and foil covering over the top of the magic shell containers. Heat in the microwave for 8-10 seconds. Screw the lids on tight and shake to completely mix the magic shell. Squeeze the first container over ½ of the peanut layer. Quickly sprinkle ½ of the remaining peanuts over the magic shell before it hardens. Squeeze the second container of magic shell over the remaining half and quickly sprinkle the rest of the peanuts over the magic shell before it hardens. Cover and chill in the freezer for at least 4 hours. Just before serving, remove the Buster Bar from the freezer and slice it into 12 slices (3 slices x 4 slices). Serve immediately.