30 Oreo cookies, crumbled
1 half gal. vanilla ice cream, softened
2 jars hot fudge sauce
1 (8 oz.) can Spanish peanuts
1 cont. whipped cream topping
Shaved chocolate for garnish

In a 9" x 13" pan, place crumbled cookies to cover bottom of pan and place in freezer for 1/2 to 1 hour. Remove pan from freezer. Spread softened ice cream evenly over frozen crumbled cookies. Place in freezer 1/2 to 1 hour. Warm hot fudge sauce as directed on jar and spread evenly over ice cream layer. Sprinkle peanuts over hot fudge sauce and place in freezer 1/2 to 1 hour. Remove pan from freezer. Spread whipped cream topping evenly over hot fudge-peanut layer and place in freezer. Remove pan from freezer 10 to 15 minutes prior to serving. Cut into squares and garnish individual pieces with shaved chocolate.