1 pkg. Oreo cookies
1/2 gal. vanilla ice cream, softened
1 sm. jar hot fudge topping
1 sm. container unsalted peanuts
1 (8 oz.) container non-dairy whipped topping

Crush cookies until fine crumbs. Put all but 1 1/2 cups in 9 x 12 inch baking dish. Spread softened ice cream over cookie crumbs. Pour on fudge topping. Sprinkle on nuts. Spread on whipped topping. Sprinkle on remaining cookie crumbs. Cover and freeze. Remove from freezer 1/2 hour before serving. Yields 12 servings.