15 oz. pkg. Oreo cookies (crushed)
1/2 c. butter (melted)
1/2 gallon vanilla ice cream (softened)
1 1/2 c. Spanish peanuts
2 jars Kraft fudge topping
1 container Cool Whip

Save 1 cup crushed cookies for topping. Mix rest of cookies and melted butter together and press into 9 x 13 inch pan to form crust. Chill 1 hour. Soften ice cream and put over cookie crust mixture. Put in freezer to firm up. Spread the fudge topping on ice cream (you may only need 1 1/2 jars). Sprinkle peanuts on top of fudge topping, then spread Cool Whip on top of peanuts. Sprinkle remaining 1 cup crushed cookies on top of Cool Whip.