Peanut Buster Parfait Filed under ( dessert, ice cream dessert )

I love the combination of salty and sweet! I got this yummy dessert from Lori - a friend from church. I tweaked it a little and put caramel sauce on with the fudge sauce. I love that you can make it ahead and have in the freezer. I made two pans for a large group of volleyball players
and they loved it.

Peanut Buster Parfait

30 crushed Oreos
1/4 cup melted butter
1/2 gallon partially thawed Vanilla ice cream
16 jar fudge sauce
Caramel sauce
1 to 1 1/2 cups dry roasted peanuts
whipped cream (optional)

Mix crushed oreos and butter and spread 2/3 of the mixture into the bottom of a 9 x 13. Layer ice cream on top. **if you cut open the container of ice cream, you can slice the ice cream and lay it on top of the oreo crumbs; pour fudge sauce over ice cream and the caramel sauce if desired; top with the leftover 1/3 crushed oreos and the peanuts. Cover and freeze - overnight would be best! Enjoy as is or serve with a dollop of whipped cream!

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Decadent Fudge Pie Filed under ( chocolate, dessert, ice cream dessert )

I found this recipe in my stash of recipes. I cut it out of one of my many Southern Living magazines at some point in the last several years. Southern Living is my "go to" so often for a new recipe.... and each recipe is so often a keeper.

There is a dessert at Houston's Restaurant that I love... and crave. We don't have a Houston's in Omaha so I visited one in years. It was the warm 5 Nut Brownie with Blue Bell Vanilla Ice cream with Kahlua. I am dieing just remembering this heavenly dessert.

This brownie is similar in taste, looks, decadence. You could certainly substitute Kahlua for the chocolate syrup and you could add 4 more nut varieties. I thought it was amazing and it was difficult for me to stop eating so I could share a little with my family!

Fudge Pie (adapted from Southern Living)

3/4 cup butter
3 ( 1 oz) squares unsweetened chocolate
3 large eggs
1 1/2 cups sugar
3/4 cup all-purpose flour
1 tsp vanilla extract
3/4 cup chopped pecans, toasted and divided
Toppings - vanilla ice cream and chocolate syrup

Cook butter and chocolate in a small saucepan over low heat, stirring often til melted. Beat eggs at medium speed with electric mixture for 5 minutes. Gradually add sugar, beating til blended. Gradually add chocolate mixture, flour and vanilla, beating until blended. Stir in 1/2 cup pecans. Pour mixture into lightly greased 9inch pie plate. Bake at 350 for 35 minutes or until center is firm. Cool slightly. Serve warm with vanilla ice cream topped with chocolate syrup and toasted pecans.

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Caramel Ice Cream Crunch Filed under ( dessert, ice cream dessert )

I love ice cream desserts! I have been making this particular one for years. My parents especially love it! I like ice cream desserts because you can make them ahead of time and have them ready for company. This has a pralines and cream kind of flavor - really yummy! Don't let the coconut scare you - or put in less if you don't like coconut. I promise this dessert is worth trying!

Caramel Ice Cream Crunch

2 cups Rice Krispies Cereal
1 cup grated coconut
1 cup chopped pecans
1 cup slivered almonds
1 1/2 butter
1 cup light brown sugar
1/2 gallon vanilla ice cream,softened
Caramel sauce

Put butter in a large ovenproof dish and put in a 350 degree oven for a few minutes to melt; Add cereal, coconut, nuts and brown sugar to melted butter and toss to coat; Put back in oven and toast for about 8-10 minutes-stirring on occasion; Take out and allow to cool; Line a 9 x 13 pan with wax paper; put half of mixture in bottom of pan then layer all of the ice cream on top then put the other half of the nut mixture on top; Cover and freeze; Serve with warm caramel topping! AMAZING!!

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