26 crushed Oreo cookies
1/2 stick butter
1/2 gal. vanilla ice cream
1 jar hot fudge sauce
1 jar caramel sauce
1 sm. can Spanish peanuts

Melt butter and pour into 9 x 13 inch pan. Mix crushed cookies with butter in pan. Slice ice cream about 2 inches thick and layer on cookies. Microwave fudge sauce on Low for a minute or two and pour on top of ice cream. Do the same with caramel sauce and pour over fudge sauce. Sprinkle peanuts on top of all. Cover and freeze a day or two in advance.