I should’ve declared June as “My Clearasil Month.” Two weeks ago, I featured a homemade Orange Julius inspired by my first job. This week, I’m serving up a caker dessert based on the popular Dairy Queen treat. And if anyone should know what a Buster Bar tastes like, it’s me. Because I made lots of them. That’s right, folks. I used to be a Dairy Queen.
Here are some interesting facts I learned while working there:
1) You can get any three toppings you want on a banana split (most people assume there’s some kind of weird pineapple, chocolate and strawberry restriction.)
2) Make sure no customers are around before you get freaky with the whipped cream dispenser.
3) If you stick your tongue into the cone dip, you’ll burn it.
Another thing I learned is that Spanish peanuts (the ones with the skin on them) taste the best. And that’s what we used for Buster Bars. So when you make this dessert, opt for those instead of chopped peanuts. I’d also skip the Oreos on top and cover with a layer of that chocolate magic shell stuff. Lastly, if you want sh-t to get really real, serve with an air of teen angst and a bandaged tongue.
48 Oreo cookies (see note)
¼ cup melted butter
½ gal. vanilla ice cream
8 ounces Cool Whip
1 cup peanuts
1 jar hot fudge topping
Crush cookies and mix with melted butter. Reserve 1 cup for topping, press into 9” x 13” pan. Put softened ice cream on top of cookie layer and freeze. Pour hot fudge sauce over and add peanuts, freeze. Spread Cool Whip on top, sprinkle with reserved cookie crumbs and freeze.
Note: one bag
Source: National Mfg. Co. 1901-2001 Centennial Cookbook