Buster Bar Dessert - cooking recipe

Ingredients

1 (15 oz.) pkg. Oreo cookies, crushed
1/2 c. oleo
1 jar Smucker's fudge topping
1/2 to 1 pkg. Spanish peanuts
1/2 gal. vanilla ice cream
12 oz. Cool Whip

Preparation

Crush cookies in the blender.
Save 1 cup for topping.
Melt oleo and mix with crushed cookies.
Press into 9 x 13-inch pan and freeze until firm.
Soften ice cream and spread over crumbs.
Then spread topping on ice cream.
Sprinkle with nuts.
Frost with Cool Whip and sprinkle with crumbs.
Freeze.