1 pkg. Oreo cookies (about 36 cookies)
1/4 c. (1/2 stick) butter melted
1/2 gallon butter brickle ice cream slightly softened
1 c. dry roasted peanuts
1 jar caramel ice cream topping (optional)
1 pkg. instant whipped topping or 1 carton non-dairy whipped topping

Crush cookies, including cream center, into fine crumbs. Add butter. Combine thoroughly. Pat crushed mixture into a 9 x 13 inch pan. Chill crust for 1 hour. Add peanuts, caramel and fudge. Spread whipped topping over top. Freeze. Garnish with crushed Oreo cookies. Freeze.