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Judith Miller's Buster Bar Ice Cream Dessert

Although born and reared in a small suburb of Pittsburgh, Pennsylvania, Judy moved to Kansas at the age of seventeen and has considered the sunflower state ‘home’ ever since. She currently lives in Topeka. She enjoys reading, traveling, researching history, and Bible study.

Writing Christian fiction is Judy’s second career. For many years she worked as a legal assistant in law firms and later worked in government law offices. She has retired from legal work in order to write fulltime —a vocation she considers both a ministry and a blessing.

Judy has authored or co-authored more than twenty-five books since she began writing in 1996. She is an award-winning author whose avid research and love for history are reflected in her novels, several of which have placed in the CBA and ECPA top ten lists. It is her deep desire to point readers to the love and grace of Jesus. Learn more about Judith and her books HERE. 


Judith's latest book release: The Artisan's Wife

Ainslee McKay's world is shaken when she discovers her twin sister has not only eloped with a man she barely knows but now Ainslee must fulfill their obligation at a tile works in Weston, West Virginia. Ainslee must learn the ropes and, if she can keep the tile works profitable, her brother will help her sell the business. 

When Levi Judson arrives and shows Ainslee his designs for new tiles, she's impressed by his skill and passion for the business. But he's hiding his true reason for coming to Weston. And Ainslee knows he'd be crushed to learn his plans for a long career at McKay Tile Works are in vain since she intends to sell. Can the growing feelings between them survive if the truth comes to light--or is a future together as untenable as the future of the tile works itself?

Judith's recipe for Buster Bar Ice Cream Dessert

24 Oreo cookies, crushed (in food processer)
1/3 cup melted oleo
1/2 gallon vanilla ice cream
12 oz. salted peanuts

Topping:
½ cup oleo
2 cups powdered sugar
1 ½ cups evaporated milk
2/3 cup chocolate chips
1 teaspoon vanilla

Mix together crushed cookies and melted oleo. Spread in a 9x13 inch pan. Freeze for 20-30 minutes. Spread ½ gallon vanilla ice cream over crust. Top with 12 oz. salted peanuts. Freeze for another 20-30 minutes. 

For topping, combine oleo, powdered sugar, evaporated milk, chocolate chips, and vanilla. Boil 8 minutes, stirring constantly. Cool COMPLETELY. Spread over ice cream. Freeze for another 30 minutes. When ready to serve, let sit out for a few minutes for ease in cutting and removing from pan. Serves 15-18.