When I was in high school I worked at Dairy Queen. The Peanut Buster Parfait was my favorite treat. This cake is scrumptious!
INGREDIENTS
12 Chocolate covered graham crackers
1 gallon vanilla ice cream
2- 12 ounce jars of hot fudge sauce (Warm enough to pour, but not too hot to melt the ice cream)
1 1/2 cups red skin peanuts
7.25 ounce Magic Shell chocolate coating
INSTRUCTIONS
Set the ice cream out to soften.
Line the bottom of a 9×13 inch baking dish with chocolate-covered graham crackers. Break several crackers in half in order to cover the entire bottom in a single layer.
Pour 1 jar of fudge over the graham crackers. Spread it out in a thin layer over the graham crackers. Then sprinkle 1/2 cup of peanuts over the surface of the fudge.
Scoop half the ice cream on top of the hot fudge/peanut layer. Smash the ice cream into a flat layer.
Pour the second jar of fudge over the ice cream. Spread it out in a thin layer over the ice cream. Then sprinkle 1/2 cup of peanuts over the surface of the fudge.
Scoop the last half of the ice cream on top of the hot fudge/peanut layer. Sprinkle 1/2 cup of peanuts on the ice cream layer. Drizzle the Magic Shell over the peanuts to secure them into place. Place the pan in the freezer for 2 to 3 hours before cutting.
