I choose Bust.

Make that Bust-er Cake! This is the perfect summer treat: easy to make and oh-so-yummy.

After making a pan to bring to our church picnic yesterday, we arrived home and Jeremy informed me that he didn’t get a piece. I felt bad for the poor guy, so decided to make another pan. Since you can’t make just one serving, we all benefitted from my act of compassion. Here’s how you can make your own.

Ingredients:

1 package of Oreos (Meijer’s Double-O brand was on sale so I used those. They were a fine substitute.)

1/2 cup butter

1/2 gallon softened ice cream (or rather, 1.5 to 1.75 quarts, depending on the brand you choose. Have you noticed how ice cream packages have gone down in volume and up in price?)

chocolate syrup

peanuts

8 oz. whipped topping

Put the package of ice cream on the counter so it can soften. Begin by crushing two rows of Oreos in a food processor. If I don’t want to dirty the food processor, I have also put the cookies in a gallon size baggie and crushed them with a rolling pin. Works just as well.

Crush until they are mostly fine crumbs.

Melt the butter.

Mix with the crushed cookies.

Spread on the bottom of a greased 9 x 13 pan. This will be the crust of the cake (i.e. the best part). I split mine into two 8 x 8 pans; one for Jeremy (and the rest of us), one to give away.

Stick the pan of crust in the freezer for several minutes so it becomes solid.

Scoop the softened ice cream on top of crust then smooth it out.

Drizzle chocolate syrup and sprinkle peanuts.

Spread the whipped topping.

Finally, crush that last row of Oreos and sprinkle them on the top.

Put in the freezer for at least an hour or two so everything can refreeze together. Then enjoy!