1 sm. pkg. Oreo cookies
6 tbsp. butter, melted
1/2 gallon vanilla ice cream
1 lg. hot fudge topping
2 c. Spanish peanuts
1 (8-9 oz.) container Cool Whip

Crush cookies between layers of wax paper; mix with the 6 tablespoons melted butter and press into 9 x 13 inch pan. Cut ice cream in slices and arrange on the cookie crust. Spread fudge topping over ice cream; cover with peanuts and top with Cool Whip. Keep in the freezer; take out a while before you serve to make it easier to cut.