Buster Bar Dessert - cooking recipe

Ingredients

42 Oreo cookies
1/4 c. melted butter
1/2 gal. vanilla ice cream
1 jar chocolate fudge topping
1 c. Spanish peanuts
1 (8 oz.) container whipped topping

Preparation

Crush cookies; mix with melted butter.
Blender works best. Spread evenly in bottom of 9 x 13-inch pan, reserving 1/3 cup crumbs.
Spread ice cream on crust.
Place in freezer until firm. Spread fudge topping over top of ice cream.
Sprinkle nuts on top, then sprinkle remaining cookie crumbs over topping.
Cover with foil; keep in freezer.
Cut into squares to serve.
Can be topped with caramel topping.