1 1/2 lb.pkg Oreo cookies (about 40 cookies)
6 tablespoons butter or margarine, melted
1/2 gallon vanilla ice cream (soften if spreading)
salted peanuts , optional
1 jar hot fudge sauce
Crush Oreo cookies in Ziploc bag very well. Pour melted butter into bag and re-seal bag. Mix butter and cookies in bag with hands until thoroughly mixed. Pour cookie mixture into ungreased 9×13″ pan and press onto bottom of pan evenly.
Spread softened ice cream over top of cookies. (Or take generic ice cream block, slice and layer over cookies.) Cover and freeze for three hours.
Spread unheated fudge sauce over ice cream. (Or fill pastry bag with cold fudge sauce and criss-cross over ice cream)
Sprinkle with peanuts.
Store in freezer.