Thursday, May 19, 2011

It's Like A Buster Bar In A Pan

My parents were in town yesterday for a quick, under-24-hour visit. They came to see Maggie's final band concert and then had to leave this morning for home because they are busy. Seriously. The social calendar of my retired parents puts mine to shame.

Anyway! I decided that since they wouldn't be able to make it to Mary's end of the year kindergarten celebration (not their fault--our own social calendar means that we have to leave town right after her program) and since the school year is winding down--only 10 days left! (stupid snow days!)--that we would do a smushed together celebration along the order of Chrismahanukwanzakah, except celebrating end of the year type things.

So our celebration was a Maggie's graduating 8th grade and moving into high school, James is entering junior high, Sean will be the big man on the elementary campus, Mary is going to first grade, thankthegoodLordschoolisalmostovernomorehomeworkorprojectsformomtosupervise, sort of thing. You know, we keep things simple around here.


We celebrated with one of my favorite desserts ever. If you like Buster Bars from Dairy Queen--and I do, as my backside will attest--then you will love this dessert because it is super easy and is a bit like a big Buster Bar in a pan.


And because I love you and because I want you to go make your own sort of whatever-it-may-be type of celebration, I will share the recipe. Yes, I love you that much.

Here goes:

19 ice cream sandwiches (this time I used a bit of a smaller pan so I only used 14 sammies)
1 carton (12 oz.) frozen whipped topping, thawed (I used a 16 oz. carton. See how forgiving and easy this recipe is?)
1 jar (11-3/4 oz.) hot fudge ice cream topping
1 cup salted peanuts

Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of an ungreased 13x9x2 inch pan.* arrange eight sandwiches in opposite direction in the pan. Spread with half of the whipped topping. Spoon fudge topping by teaspoonfuls onto whipped topping. Sprinkle with 1/2 cup peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping and peanuts (pan will be full). Cover and freeze for up to 2 months. Remove from freezer 20 minutes before serving. Cut into squares. Yield: 12-15 servings.

*Depending on the size of your pan, you will need to cut your sammies in half either lengthwise (you know, long and skinny which is what I had to do with this pan) or widthwise, which is what I've done with a regular 13x9 pan.

And because we are fancy with a capital F, I put some sprinkles on top. I've also sprinkled the top with shaved chocolate or cut up Reese's cups in the past.

So now, go. Celebrate something. Anything. You have the perfect dessert for it.

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