Buster Bars - cooking recipe

Ingredients

1 (15 oz.) pkg. Oreo cookies
1 stick margarine
1/2 gal. vanilla ice cream
1 large jar fudge sauce
1 large pkg. Spanish peanuts
1 (9 oz.) carton Cool Whip

Preparation

Crush cookies (save 1/4 cup to sprinkle on top).
Mix with melted margarine and pat firmly in bottom of 9 x 13-inch pan or dish.
Refrigerate 20 minutes.