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In the Kitchen...

Tomorrow is Ian's 25th birthday!!  We have some lunch plans to go eat some pizza and then I also wanted to make him something special for his birthday.  Instead of making or buying him a cake, this year I decided to make him my mother's famous Peanut-Buster Parfait.  I had to share, as summer is on the horizon and it is definitely a wonderful summertime treat.  

Bottom Layer: Oreo Cookie Crust 
  • To get started you will need:
    •   9 x 13 pan
    • 1 package of Oreo cookies
    • 1/3 cup of melted butter
Crush the cookies into crumbs.  I used my food processor to speed up the process.  Once the cookies are finely crushed, add 1/3 cup of melted butter.  Take the cookie mixture and press into the bottom of a 9 x 13 pan.  Pop pan into the freezer to firm up the crust

Middle Layer: Ice Cream and Peanuts

  • You will need:
    • 9 x 13 pan with firmed Oreo cookie crust
    • 1/2 Gallon of vanilla ice cream (works best if it is the cheap ice cream that comes in a box)
    • 1 C peanuts (no shells)

De-box the ice cream so you have a large rectangular-prism of ice cream yumminess.  Using a large, sharp knife, cut the ice cream into about 1/2 inch chunks.  Layer the crust with an even layer of ice cream as shown above in the photo.  Sprinkle peanuts over the layer of ice cream. Put pan back into the freezer while making the last layer.  

Top Layer: Chocolate Fudge Toping
  • You will need:
    • 1/2 C of butter
    • 2 C powdered sugar
    • 2/3 C of chocolate chips
    • 12 oz. of evaporated milk (1 can)
    • 1 tsp. vanilla 
Combine all of the above listed ingredients in a medium sauce pan.  This stuff burns easy, so stirring is the key.  Bring all the ingredients to a boil.  Boil for 8 minutes while stirring constantly.  I'm lazy, so I used a hand-mixer.  Remove from heat and let the topping completely cool  before putting on the ice cream.  Once the topping is cooled, layer over peanuts and ice cream.
Finished project!!  Enjoy!!!  

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