Ingredients
1 package (15-1/2 ounces) Oreo cookies, crushed7 tablespoons butter, melted1/2 gallon vanilla ice cream, softened1-1/2 cups finely chopped salted peanuts1 carton (8 ounces) frozen whipped topping, thawed1 jar (11-3/4 ounces) hot fudge ice cream topping, warmed
Preparation
In a large bowl, combine cookie crumbs and butter until crumbly. Set aside 1/2 cup for topping. Press remaining crumb mixture into a greased 13-in. x 9-in. dish. Freeze for 30 minutes. Spread ice cream over crust. Cover and freeze for 2-1/2 hours.
Sprinkle peanuts over ice cream. Cover and freeze for 1 hour. Spread with whipped topping (pan will be very full). Sprinkle with reserved crumb mixture. Freeze for 8 hours or overnight.
May be frozen for up to 2 months. Remove from the freezer 15 minutes before serving. Cut into squares. Serve with hot fudge topping.
