Buster Bar Dessert - cooking recipe

Ingredients

42 Oreo cookies
1/4 c. melted oleo
1/2 gal. vanilla ice cream
1/2 jar chocolate fudge topping
1 c. Spanish peanuts
1 container Cool Whip
1/2 jar caramel topping

Preparation

Crush cookies and mix with melted oleo.
Spread evenly in 9 x 13-inch pan, reserving 1/2 cup crumbs.
Soften ice cream and spread over crumbs.
Place in freezer until firm.
Spread fudge topping on top of ice cream.
Sprinkle peanuts over topping.
Spread Cool Whip on top and sprinkle remaining cookie crumbs over Cool Whip.
Cover with foil and keep in freezer until serving time.
Makes 12 to 15 servings.