1 (15 oz.) pkg. Oreo cookies
1/2 gallon ice cream
Spanish peanuts
1 (16 oz.) jar chocolate fudge topping
Cool Whip topping

Crush Oreo cookies (save 1/4 for topping) and mix with 1/3 cup melted butter. Mix together and put on bottom of 9x13 inch pan (regular cake pan). Refrigerate 15 to 30 minutes to set the above mixture.

Open ice cream and cut into slices and layer on cookie crust. (You can use more than one flavor.) Put layer of Spanish peanuts or other nuts over ice cream. Warm chocolate fudge topping in microwave to make it easier to pour. (I use Smucker's.) Pour over peanuts. Sprinkle with layer of Cool Whip and sprinkle leftover crumbs on top.

NOTE: You can omit layer of Cool Whip and just put a spoonful on top of each serving.