Double Stuf Oreo cookies
Vanilla ice cream
Fudge ice cream topping
Caramel ice cream topping
Cool Whip
Spanish peanuts
Maraschino cherries
1/4 c. butter

Crush Oreo cookies in plastic freezer bag. Spread on 9x13 inch pan. Add melted 1/4 cup butter. Mix and spread evenly. Refrigerate. Spread vanilla ice cream over chilled oreo cookie bottom. Chill. Spread fudge topping and caramel topping over ice cream layer. Chill. Spread Cool Whip over topping layer. Spread Spanish peanuts and cherries on Cool Whip. Cover and freeze overnight.