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1 lb package Oreo cookies
1/2 gallon vanilla or butterpecan ice cream
1 stick butter, melted
8 oz hot fuge topping
8 oz caramel topping
1/2-3/4 Spanish peanuts
Set ice cream on counter to let melt a bit.
Crush oreos into crumbs. Pour butter over crumbs and mix together. Spread oreo/butter mixture into a 9x13 pan and pack down to form a crust. Pour 4 oz hot fudge and 4 oz caramel topping over crust. Sprinkle half of the peanuts evenly over toppings. Now, layer slightly melted ice cream over toppings and crust. Add remaining toppings and peanuts and chill in freezer for at least 4 hours.
To serve let it set on counter 10 minutes before serving so you can cut it easier.
1/2 gallon vanilla or butterpecan ice cream
1 stick butter, melted
8 oz hot fuge topping
8 oz caramel topping
1/2-3/4 Spanish peanuts
Set ice cream on counter to let melt a bit.
Crush oreos into crumbs. Pour butter over crumbs and mix together. Spread oreo/butter mixture into a 9x13 pan and pack down to form a crust. Pour 4 oz hot fudge and 4 oz caramel topping over crust. Sprinkle half of the peanuts evenly over toppings. Now, layer slightly melted ice cream over toppings and crust. Add remaining toppings and peanuts and chill in freezer for at least 4 hours.
To serve let it set on counter 10 minutes before serving so you can cut it easier.
