24 Oreo cookies, crushed
6 T Butter, melted
1.5 qt Vanilla ice cream, softened
1 cup Hot fudge sauce, slightly warmed
1 cup Spanish peanuts, chopped
1 cup Heavy whipping cream, chilled
2 T Powdered sugar
1 teaspoon Vanilla
2 T Chocolate syrup
Crush Oreos in food processor. Mix crushed Oreos with melted butter.
Press the mixture into a 9x13 inch pan to form the crust.
Freeze the crust for 10–15 minutes.
Spread softened vanilla ice cream evenly over the crust.
Pour and spread slightly warmed fudge sauce over the ice cream layer.
Sprinkle chopped peanuts evenly over the fudge layer.
Freeze for at least 1 hour to set the layers.
Whip the chilled cream with powdered sugar and vanilla until soft peaks form.
Spread whipped cream on top of the frozen layers.
Drizzle chocolate syrup over the top.
Cover with plastic wrap or foil and freeze for at least 6 hours or overnight.
Slice and serve chilled.
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