Peanut Buster Dessert - cooking recipe

Ingredients

1 (15 oz.) pkg. Oreo cookies, crumbled
1/3 c. butter, melted
2 c. fudge topping
1 1/2 c. salted Spanish peanuts
Cool Whip
half gallon vanilla ice cream

Preparation

Mix together butter and pat 3/4 of the cookie crumbs in a 9 x 13-inch pan.
Cover with 1/2 gallon of vanilla ice cream that has been softened.
Put in freezer until firm.
Before serving, cover with fudge topping (not syrup); sprinkle with peanuts and cover with Cool Whip.
Use the 1/4 cup of Oreo cookies on top.