42 Oreo cookies, crushed, reserve 1/2 c for topping
¼ c butter, melted
½ gallon vanilla ice cream
11 ounce jar chocolate fudge ice cream topping
1 c Spanish peanuts
8 ounce container cool whip topping
Melt butter in a 9×13 inch pan mix in cookies; spread evenly in pan.
Soften ice cream and spread over crumbs, place in freezer until firm. Spread fudge topping over ice cream, sprinkle peanuts over fudge.
Spread cool whip over peanuts; sprinkle reserved cookie crumbs over cool whip.
Cover with foil and store in freezer. Cut into squares to serve.
