1 pkg. Oreo cookies (about 36 cookies)
1/4 c. butter, melted
1/2 gal. butter brickle ice cream, slightly softened
1 c. dry roasted peanuts
1 jar caramel ice cream topping
1 jar fudge ice cream topping (optional)
1 (8 oz.) carton non-dairy whipped topping

Crush cookies, including cream center into fine crumbs. Add butter. Combine thoroughly. Pat crust into a 9 x 13 inch pan. Chill crust for 1 hour or until it is firm. Spread ice cream over crust. Add peanuts, caramel and fudge. Spread whipped topping over top. Freeze. Garnish with crushed Oreo cookies. Very rich so serves many.