Peanut Buster Parfait Ice Cream Cake

About 4 years ago, Nicole and I decided to have a "Dessert Cook-off" with all of our closest friends. We chose 4 un-biased judges and we arranged for everyone bring their "dessert of choice". Well the desserts were absolutely decadent but the first place winner was Nicole's dessert--a Peanut Buster Parfait Ice Cream Cake. Well as it turns out my husband comes from a family that does NOT mess around with your average cakes (bless their hearts, but I'll always love a good yellow cake with thick butter-cream chocolate frosting!!). No for birthdays they only have icecream cakes. Well, I don't know if any of you have bought an icecream cake lately, but they are EXPENSIVE! AND unless if you get the new Blizzard cakes (yes we are speaking of Dairy Queen) they are really quite bland--with the exception of that yummy thin layer of chocolate cookie crumbs and chocolate syrup. SO when my father-in-law had a birthday yesterday I wanted to bring an icecream cake and Nicole's award winning Peanut Buster Parfait cake came to mind. However, I didn't have her exact recipe on hand so I searched online and found one that was very similar--(taken from cooks.com). Update: Nicole says this is the award winning recipe.

Peanut Buster Parfait--

1 lb Oreo Cookies (crushed. Don't crush these in a blender because if they are too fine they freeze into a solid mass that is hard to cut.)
1/2 cup Butter (melted)
1/2 gallon Vanilla Icecream
1 1/2 cups Peanuts (get the salted, for that really yummy salty sweet combo)
1 cup semi-sweet Chocolate Chips
1 cup Powdered Sugar
1/2 cup Butter
1 can evaporated Milk

1. Take your icecream out of the freezer and let it sit out until it is really melty but not quite liquid.

2. Mix your crushed (I just throw the whole package into my food processor and pulse away)cookies and melted butter.

3. Press into a 9x13 pan. (Or 10 inch springform pan)

4. Slice ice cream into 1 inch thick pieces and layer on top, cutting into smaller pieces and smooshing with your hands to fill in any gaps. (Yes, smooshing is a real word.)

5. Sprinkle peanuts over icecream and put in freezer.

6. Just before the the icecream is again frozen, start the sauce-you have to let the sauce totally cool which also takes about 30-45 minutes.

7. In a medium saucepan add chocolate chips. butter, evaporated milk, and powdered sugar. Mix well and bring to a boil. Once sauce comes to a boil, stir constantly for 8 minutes. Take off burner and let cool, completely. (I pour the sauce into a chilled bowl for a speedier cool-down).

8. Once your sauce is cooled down, pour over frozen icecream and put back in freezer for dessert to set. Let freeze for 2-3 hours.

9. Get your taste buds ready for a dessert that explodes in your mouth with yumminess.

3 Click For Comments:

That's the recipe! I still feel bad about winning that cake-off because it was such a simple recipe. I think you should share the turtle cake you made some time. That was truly delicious.

What size can of evaporated milk does this recipe call for?

12 ounces - the more standard size at grocery stores.

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