INGREDIENTS:-

1 sm. pkg. Oreo cookies
About 1/3 c. melted butter
1/2 pkg. softened vanilla ice cream
1 can Hershey’s hot fudge
Mixed nuts
8 oz. Cool Whip

DIRECTIONS:-

Crush Oreo cookies and mix with melted butter. Save 1 cup crumbs for topping. Press into 9 x 13 pan. Put the vanilla ice cream of top of crumbs and freeze until firm. Top with hot fudge and mixed nuts. Spread the Cool Whip over. Put the remaining crumbs on top and freeze.

INGREDIENTS:-

2 c. powdered sugar
1 (13 oz.) can evaporated milk
2/3 c. chocolate chips
1/2 c. butter
1 tsp. vanilla
1 lb. Oreo cookies
1/2 c. melted butter
1 1/2 c. Spanish peanuts
1/2 gal. softened vanilla ice cream

DIRECTIONS:-

Mix first 5 ingredients (left side). Boil 8 minutes, stirring constantly. Cool. Crush Oreos, add melted butter. Spread in a 9 x 13 inch pan. Put nuts over top and refrigerate. When set, put ice cream on top of nuts. Cover with cooled chocolate mixture and freeze at least 5 hours

INGREDIENTS:-

10 oz. Oreo cookies
1/2 c. melted butter
1/2 gallon vanilla ice cream
1 lb. salted Spanish peanuts
1 can Hershey’s hot fudge
2 c. Cool Whip

DIRECTIONS:-

Crush all Oreos except 1 cup. Add melted butter to Oreo crumbs and pat in 9×13 pan. Bake at 350 degrees for 3 minutes, then let cool. Spread softened ice cream over crumbs and freeze until solid.
Spread the hot fudge sauce over the ice cream and then sprinkle with peanuts. Spread Cool Whip over dessert and sprinkle the other Oreo crumbs on top. Then freeze