15 oz. pkg. Oreo cookies
1/3 c. melted butter
1/2 gal. vanilla ice cream
8 oz. Cool Whip
1 can Hershey's chocolate fudge topping
1 c. Planter's cocktail peanuts

Crush Oreos with butter and press in 9 x 13 inch pan (save 1 cup for topping). Slice ice cream evenly over crust. Freeze until firm. Spread fudge topping over ice cream. Sprinkle cocktail peanuts over fudge. Top with Cool Whip. Sprinkle remaining Oreo crumbs over top. Freeze for 2 hours.