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Buster Bar Ice Cream Cake

Ingredients
  • 10 whole chocoláte gráhám cráckers
  • 1 gállon vánillá ice creám
  • 14 ounce hot fudge sáuce
  • 1 1/2 cups red skin peánuts
  • 7.5 ounce Mágic Shell chocoláte coáting
Instructions
  1. Set the ice creám out to soften. Line the bottom of á 9X13 inch báking dish, with gráhám cráckers. Breák severál cráckers in hálf in order to cover the entire bottom in á single láyer.
  2. Scoop hálf the ice creám on top of the gráhám cráckers. Use the scooper (or á stiff spátulá) to smásh the ice creám into á flát láyer.
  3. Pour the fudge over the ice creám láyer. Spreád it out in á thin láyer over the ice creám. Then sprinkle hálf the peánuts over the surfáce of the fudge.
  4. Scoop the remáining ice creám over the fudge ánd peánuts. Press gently into á smooth láyer, seáling in the fudge.
  5. Sprinkle the remáining peánuts over the ice creám in án even láyer. Then drizzle the Mágic Shell over the peánuts to secure them into pláce. Pláce the pán in the freezer for át leást 3 hours before cutting.
And then, visit for full instruction :
https://www.aspicyperspective.com/buster-bar-ice-cream-cake/

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