Buster Bar Parfait - cooking recipe

Ingredients

15 oz. pkg. crushed Oreo cookies
1/4 c. melted oleo
1/2 gal. softened vanilla ice cream
1 jar Hershey's fudge sauce
1 regular size can Spanish peanuts
8 oz. Cool Whip

Preparation

Melt oleo in a 13 x 9-inch pan.
Add crushed Oreos, reserving 3/4 cup for top of dessert.
Mix and pat gently for bottom crust. Add softened vanilla ice cream.
Smooth over crust; freeze.
Cover ice cream layer with fudge sauce.
Then sprinkle peanuts.
Spread Cool Whip over peanuts.
Sprinkle with reserved Oreo cookie crumbs.
Freeze.
Thaw for 20 minutes before serving.