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Peanut
Buster Parfait
(serves 10-12)
Ingredients
12 ice cream sandwich bars
2-8oz. cool whip
2 jars of chocolate hot fudge topping
can or jar of Spanish peanuts
Directions
Place 6 of
the sandwich bars in the bottom of a 9x13x2 inch pan. Cover
with cool whip. Pour the hot fudge topping over the cool
whip. Sprinkle peanuts on top. Repeat to make 2 layers.
Freeze and serve.
Submitted by:
Carol Blaird
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