30 Oreos
1/2 c. melted butter
1/2 gal. vanilla ice cream, softened
1 jar chocolate fudge topping
3 handfuls miniature marshmallows
1 1/3 c. crushed peanuts
1 (12 oz.) container Cool Whip

Crush Oreos. Set aside 1/2 for topping. Add butter to remaining 1/2, then press into a greased 9 x 13 inch pan. Spread softened ice cream over crust. Pour topping over ice cream. Press marshmallows into chocolate topping. Sprinkle peanuts over marshmallows, then spread softened Cool Whip over all. Top with remaining cookies; freeze until hard. Serves 12 to 15.