1 sm. pkg. Oreo cookies
1/2 gallon vanilla ice cream, softened
8 oz. Cool Whip
1/2 c. melted butter
1 can chocolate fudge sauce
1 jar dry roasted or Spanish peanuts

Crush Oreos and add melted butter; press all but 1 cup in bottom of 9 x 13 pan. Press softened ice cream over crust and freeze until firm. Spread fudge sauce over ice cream and top with nuts. Press nuts into the fudge. Spread with Cool Whip; sprinkle remaining crumbs over top and freeze. Serves 15.