42 Oreo cookies
1/4 c. melted butter
1/2 gal. vanilla ice cream, softened
1 jar chocolate fudge or caramel topping
1 c. Spanish peanuts
8 oz. Cool Whip

Crush cookies (frosting and all) in food processor. Mix with melted butter. Spread all but 1/2 cup in bottom of 9x13 pan.

Soften ice cream and spread over crumbs. Place in freezer until firm. Spread fudge topping on top of ice cream. Sprinkle peanuts over topping. Spread Cool Whip over top and sprinkle with remaining crumbs. Cover and freeze.