Peanut Butter Parfait - cooking recipe

Ingredients

42 Oreo cookies, crushed
1/4 c. melted butter
1 gal. vanilla ice cream
1 jar fudge ice cream topping
1 c. Spanish peanuts, chopped
1 (12 oz.) carton Cool Whip

Preparation

Mix Oreo crumbs and melted oleo.
Press in a 9 x 13-inch baking dish, saving 1 cup for top.
Spoon softened ice cream over cookies. Pour fudge ice cream topping over top, then sprinkle with Spanish peanuts.
Cover the top with Cool Whip; sprinkle reserved cup of cookie crumbs on top.
Freeze until ready to serve.