1 bag Oreo cookies
1 (8 oz.) container Cool Whip
1 jar Smucker's hot caramel sauce
1 (12 oz.) can cocktail peanuts
1/2 gallon vanilla ice cream
1/2 c. melted butter

Crush cookies and add melted butter. Mix well. Reserve 1 cup of crumbs for topping. Grease 9x13 inch pan and press cookie crumbs in pan. Soften ice cream and spread on crumbs. Spread sauce on ice cream, then sprinkle on nuts. Spread on Cool Whip. Cover with remaining crumbs. Store in freezer. Make a day ahead.