15 oz. pkg. Oreo cookies, crushed
1/2 c. butter, melted 2ND LAYER: 1/2 gal. vanilla ice cream, softened 3RD LAYER: Hot fudge ice cream topping
1 1/2 c. salted Spanish peanuts 4TH LAYER: Lg. container Cool Whip
More hot fudge sauce
1/2 c. Spanish peanuts 1st layer: Mix and press in 10 inch springform pan. Place in freezer. 2nd layer: Slightly soften 1/2 gallon vanilla ice cream and spread on crust. 3rd layer: Drizzle hot fudge topping over ice cream - be generous. Top with 1 1/2 cups Spanish peanuts. Return to freezer for 1 hour. 4th layer: Top with Cool Whip. Pour more hot fudge sauce on Cool Whip. Cut through with a knife to create chocolate swirls. Sprinkle with 1/2 cup Spanish peanuts. Freeze for 4-6 hours or overnight. Remove ring from ice cream mold, slice onto serving plate. Slice like cake. Note: Do not heat hot fudge sauce and this can be prepared in 9x13 pan if so desired. | 
