Buster Bar Ice Cream Cake

Ingredients

• 10 whole chocolate graham crackers
• 1 gallon vanilla ice cream
• 14 ounces hot fudge sauce
• 1 1/2 cups red skin peanuts
• 7.5 ounces Magic Shell chocolate coating

Instructions

1. Prepare the Ice Cream: Set the vanilla ice cream out to soften.
2. Line the Dish: Line the bottom of a 9x13 inch baking dish with chocolate graham crackers. Break several crackers in half to cover the entire bottom in a single layer.
3. First Ice Cream Layer: Scoop half of the softened ice cream on top of the graham crackers. Use an ice cream scooper or a stiff spatula to flatten the ice cream into a smooth layer.
4. Add Fudge: Pour the hot fudge sauce over the ice cream layer and spread it into a thin, even layer.
5. Sprinkle Peanuts: Sprinkle half of the red skin peanuts over the fudge layer.
6. Second Ice Cream Layer: Scoop the remaining ice cream over the fudge and peanut layer. Press gently to create a smooth layer, sealing in the fudge.
7. Top with Peanuts and Magic Shell: Sprinkle the remaining peanuts evenly over the ice cream. Drizzle the Magic Shell chocolate coating over the peanuts to secure them in place.
8. Freeze: Place the pan in the freezer for at least 3 hours before cutting and serving.