Drumstick Torte, from Clio

Drumstick Torte, from Clio

Like the ice-cream Drumsticks!

2 cups vanilla wafers -- crushed
1 cup peanuts -- chopped
1/2 cup butter -- melted
1 cup powdered sugar
8 ounces cream cheese
1/3 cup crunchy peanut butter
2 cups Cool Whip
2 boxes instant choc pudding
3 cups milk

Mix cookies, peanuts and butter. Pat into 9 x 13 pan. Bake at 350 for 10 minutes. Cool. Mix sugar, cream cheese and peanut butter until creamy. Add Cool Whip, spread on crust. Mix pudding and milk until stiffens, spread over second layer. Spread Cool Whip over entire cake about 1 inch thick. Refrigerate 3 hrs or freeze. Frost with 11 oz peanuts, 12 oz Cool Whip.

Buster Bar Dessert, from Anne

Buster Bar Dessert, from Anne

Via Anne’s friend Kathy Feraro

15 ounces chocolate cookies (Chocolate Nilla Wafers)
1/2 cup butter or margarine -- melted
1/2 gallon vanilla ice cream
1 1/2 cups Spanish peanuts

SAUCE
2 cups powdered sugar
2/3 cup chocolate chips
1/2 cup butter or margarine
13 ounces evaporated milk

Crumble cookies and mix with melted butter. Press in 9 by 13 pan. Slice ice cream and cover cookies. Press peanuts into ice cream and put in freezer to harden. Combine sauce ingredients in saucepan and boil for 8 minutes, stirring constantly. Remove from heat and add 1 t vanilla. Cool overnight or all day. Top dessert with sauce. Keep in freezer until serving time.