26 cookies, crushed
1/2 gal. ice cream (vanilla or your favorite)
12 oz. can fudge topping
1/2 c. caramel topping
1/3 c. butter, melted
1 c. peanuts
9 oz. Cool Whip

In 13 x 9 inch pan, pat cookies and butter. Slice ice cream. Pour on toppings and nuts. Top with Cool Whip. Keep frozen until served.