How to make it

  • For fudge sauce, mix all ingredients, except the vanilla, together in a medium saucepan and bring to a gentle boil.
  • Continue to boil very gently for 8 minutes, stirring occassionally.
  • Remove pan from heat and add 1 teaspoon vanilla extract; stir well.
  • Cool sauce completely, stirring occassionally - if you're in a rush for it to cool down, fill a large cake pan with water and ice cubes; place the pan of fudge sauce directly into the ice water, being careful not to let any water or ice spill into the fudge sauce - keep stirring frequently, and the sauce will cool quite quickly).
  • For the crust, mix the crushed Oreos with the butter; pat the mixture into the bottom of a 9x13 pan.
  • Bake at 375 degrees for 8 minutes.
  • Allow crust to cool completely before adding the remaining layers.
  • When crust is completely cool, layer the peanuts over it.
  • Soften the ice cream to enable you to spread it over the Oreo crust and peanuts (I put the ice cream in a large bowl, and microwave it a few seconds at a time until I can whip it up to a very thick milkshake consistency - then gently pour/spread it over the peanuts).
  • Top the ice cream layer with the hot fudge sauce.
  • Cover the pan well and keep it in the freezer until ready to serve.
  • To serve, remove pan from freezer for about 15 minutes to allow it to soften enough so you can easily cut it. I'll warn you that the Oreo crust is quite hard to cut through, so have a good, sharp knife to cut the dessert into pieces!
  • Microwave the marshmallow creme until it is warm enough that you can stir it.
  • Place a piece of frozen dessert on a plate and drizzle with plenty of warm marshmallow creme.
  • Keep leftovers in the freezer.
  • Make a batch of your favorite 9x13 size brownie recipe (I use my Fudgey Saucepan Brownies for a fudgey brownie layer).
  • Top the cooled brownies with whatever flavor of ice cream you prefer.
  • Top the ice cream with the hot fudge sauce.
  • Keep in freezer until ready to serve.
  • To serve, top each piece with whippped cream and a cherry.
  • Top the Oreo crust with toasted pecans instead of peanuts, then spread on the softened vanilla ice cream, then a jar of caramel ice cream topping. Freeze before spreading hot fudge sauce over caramel layer. Keep frozen and serve pieces topped with whipped cream.

Reviews & Comments 11

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    " It was excellent "
    grandmommy ate it and said...
    Oh Krumkake! My grandchildren will LOVE this one. Thanks for the post.
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  • conner909 8 years ago
    Hi Krum! This sounds really yummy and a great idea for make-ahead summer desserts! Am bookmarking this one. Baked a strawberry-rhubarb pie it! Hope things are going well with in the editing phase of the cookbook project. Talk to you soon!
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  • ahmed1 8 years ago
    Great one Krum...Missed your postings.
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    " It was excellent "
    danadooley ate it and said...
    Sounds absolutely sinful Thanks for posting!
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    " It was excellent "
    henrie ate it and said...
    Hmmmmmmmmmmm not fair, just ate supper and gained 5 lbs. reading this recipe. Decadent! Good to see you posting again, what a way to start off again. Love it, got my 5
    Was this review helpful? Yes Flag
  • michellem 8 years ago
    Dairy Queens Buster bars are my ultimate fav. This one is a keeper!! Thank you so much..Im going to make it soon!!
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  • wynnebaer 8 years ago
    I'll be right over...:)
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    " It was excellent "
    inmaculada ate it and said...
    Wow honey, I do love this recipe¡¡ you´re great.
    My best wishes for you.
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    " It was excellent "
    bluewaterandsand ate it and said...
    Sounds heavenly!
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  • momo_55grandma 8 years ago
    Sounds like somthing you could savour every bite. Yeah its good
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    " It was excellent "
    chefmeow ate it and said...
    Great post krum, I love peanuts and this sounds fantastic. Great post. You have my 5.
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