1 lb. chocolate sandwich cookies, crushed
1/2 c. margarine
1/2 gal. vanilla ice cream, softened
10 oz. jar fudge topping
12 oz. chopped peanuts
8-oz. tub frozen whipped topping
Melt margarine and mix with crushed cookies. Press half of mixture into bottom of 9×13″ pan. Spread ice cream on top of cookie mixture. Spread fudge topping over the ice cream, sprinkle with peanuts, then spread whipped topping over peanuts. Top with remaining cookie mixture. Freeze overnight. Serves 15.