Buster Bar Dessert - cooking recipe

Ingredients

42 Oreo cookies
1/4 c. butter
1/2 gal. vanilla ice cream
1 can Spanish peanuts
1 jar fudge topping
1 container Cool Whip

Preparation

Crush Oreos and mix with butter.
Spread in 9 x 13-inch pan. Pat down
firmly.
Spread softened ice cream over cookie layer. Freeze
until
firm.
Spread
fudge
topping
over ice cream layer.
Sprinkle
peanuts over topping.
Cover with Cool Whip. Freeze; set out 20 to 30 minutes before serving.