1 1/4 lb. Oreo cookies
3 tbsp. melted butter
1/2 gal. vanilla ice cream
1 pt. chocolate fudge sauce
Chopped peanuts
12 oz. non-dairy whipped topping

Crush 2 rolls cookies and combined melted butter. Press into 9 x 13 inch pan. Slice ice cream and lay on top of crushed cookies. Heat fudge sauce just until spreadable consistency. Spread over ice cream. Sprinkle chopped pecans over fudge sauce. Spread whipped topping over all. Crush 1 additional roll of Oreos and sprinkle over whip topping. Freeze. Remove from freezer 1/2 hour before serving.