25 crushed chocolate Oreo cookies
1/2 gallon vanilla ice cream
1 jar of Mrs. Richard's fudge or chocolate sauce
Spanish peanuts
8 oz. Cool Whip

Crush Oreo cookies and press in a 9 x 13 inch pan. Soften the vanilla ice cream and spread over cookie mixture. Spread fudge or chocolate sauce over ice cream layer. Sprinkle Spanish nuts over fudge. Top with Cool Whip. Best if kept in freezer overnight and served the next day. Serve frozen.