Wow, another Tuesday

Weeks are flying by so quickly, and it seems like spring just may be here.  Here in western Pennsylvania, we've had 4 days of sunshine in a row.  Temps have been in the 40's and today even hit 50.  And I'm loving it.

My laptop has been giving me fits, and so I ordered a new one which arrived today.  It's unpacked, charged, and I've played a little; but, all my stuff still needs moved from one to the other.  But it's recipe Tuesday, and I need to get one posted, so I'm on the old one right now.  Since warmer weather makes me think of ice cream, I thought I'd post the recipe for Buster Bar Dessert.  When I was selling crafts at various shows, I loved doing Secret Santa Shops at the elementary schools.  And one year, the lady in charge of one of the shops brought this in for lunch for the vendors.  It was delish!  So, here's Buster Bar Dessert:

Buster Bar Dessert

Ingredients:

1 pkg. Oreo cookies, crushed

½ gallon vanilla ice cream, softened

1 can Spanish Peanuts

1 jar Hot Fudge ice cream topping (warm if necessary)

1 tub Cool Whip

Recipe instructions:

Layer the first four ingredients in a 13 x 9 cake pan, saving ½ cup  crushed 

cookies for topping.  Ice with the cool whip.  Sprinkle with left over cookies.  Freeze 

until firm.  

So, what could be easier.  Quick, Easy and Oh so Good!!