Submitted by Ruth Ann Meierhofer

42 Oreo cookies (approx. 1 pkg.)
1\4 cup melted butter or oleo
1\2 gallon vanilla ice cream
1 jar Hershey's Fudge Topping (at room temperature)
1 cup Spanish peanuts
1 - 8 oz. container Cool Whip, thawed

Crush the Oreo cookies, add the melted butter, stir to coat the crushed cookies and then press mixture in a 9X13 pan, resesrving 1\2 cup cookie crumbs.
Soften ice cream and spread in an even layer over the crushed cookie crumbs. Freeze until firm.
Spread the fudge topping over the ice cream.
Add the peanuts over all.
'Frost' with the Cool Whip.
Sprinkle with the reserved cookie crumbs.
Cover and keep in freezer. Cut into squares to serve.