Very, very rich and wonderful during the summer months. TIP: This melts slower if you can tuck the dish into a large Igloo ice chest. You'll want to make sure everyone is ready to eat this when you go to serve it!

This has been a family standby for decades(3+). I make it even easier by skipping the recipe for the topping and subbing hershy's hot fudge topping. Easier and less expensive than making it. My adult children and nephews cannot tell the difference. You can turn this into a turtle torte by adding carmel drizzles and subbing pecans for the peanuts. The next generation now fights over any leftovers.

This is a dead-ringer for the famous DQ Buster Bar. Summarizing reviewers tips that I used: 1) 9" spring form pan works great, 2) semi-sweet chocolate squares, 6 to 8 ounces, and 3) Spanish peanuts. Here's what I learned: 1) as the chocolate mixture begins to boil, turn the heat down (once it begins to boil, it will continue even at a lower temperature) because the chocolate can stick if you are using a low quality pan, 2) it goes without saying, but use a high quality vanilla ice cream, since that's a major ingredient, 3) The recipe calls for a pound of sandwich cookies, but does not mention removing the centers, which I did and I assume is correct, but that is something that should be clarified for inexperienced cooks. High marks to Tym for an excellent idea.

This was fantastic! I made this for a family party and everyone raved about the recipe. My family said it was better than a traditional store bought ice cream cake. I used store bought fudge in place of the chocolate mixture to save time. I wouldn't recommend this becuase the fudge oozed out a little after I cut the dessert. I also created layers starting with the crust, ice cream, crust, peanuts, ice cream, and fudge.

YUM! this was awesome...used a little less margarine in the base, a few more chocolate chips in the fudge, but otherwise, followed directions exactly. We had it for about a week (just 2 of us!) and it just seemed to get better every day as the fudge sauce flavours really came together. will definitely make again!

we really like the taste - but a bit messy

Great delicious and very easy recipe.

This was great! I used spanish peanuts instead of the dry roasted, I would highly suggest that. Ice Cream, Hot Fudge, and cookies, it does not get any better. Definately take the time to make the hot fudge it is worh it.

This was a big hit! Next time I might use premade fudge sauce just to save time.

This dessert is so yummy! I follow the recipe exactly and it turns out great every time. Thanks for the recipe.

Fabulous dessert - family loved it. Loved the choc. sauce and the dry roasted pnuts were fine. Next time I will bake in springform pan as others suggested - 9x13 pan takes up alot of space in the freezer. Also as someone else said, take out of freezer about 15 minutes before serving - very hard to cut.

Based on the response I had serving this at a family get-together over the weekend, I had to give it 5 stars. Everyone was impressed that the fudge saunce was from scratch- and it wasn't difficult at all! This is the first ice cream dessert I've really done, I usually bake something. It was nice to not turn on the oven for a dessert. My in-laws were thrilled that I gave them the leftovers.

Mmmmmm, deeeelicioussss.... my mom wants me to prepare more chocolate sauce for her, just chocolate sauce, she's still raving!! she was stealing spoonfuls of the stuff when i couldn't see her, hmmmmm, naughty kid!! XD

Holy Moley. Sure to inspire some praise if you take it to a party. This recipe really brought back memories as my midwestern mom used to make it for a summer dessert. We called it peanut buster parfait -- like the ones at Dairy Queen, except with the oreo crust. This is why I use the Spanish peanuts instead of the dry roasted because it makes it more DQ peanut buster parfait-like. I also add some more peanuts on top of the chocolate sauce because it just looks better. Very very important to make sure that chocolate sauce is cooled before you layer it on the ice cream. Next time I make it, I'm thinking of experimenting with perhaps mint oreos, or switching up the ice cream flavor.

I made this for the 4th of July and it was a big hit. I heard a lot of the same comments though....the crust is WAY too thick. You could barely cut through it. I would probably use half of it next time. Also, I think Spanish peanuts would taste better. Very good overall.