Remove the ice cream from the freezer to soften.
Place the Oreos in a food processor and pulse until small crumbs form. You can also place them in a resealable bag and pound with a rolling pin to crush them.
Combine the Oreos and butter, and pat into a 13x9-inch baking dish.
Top with scoops of the softened ice cream.
Use a spatula to spread the ice cream into an even layer. Freeze for one hour.
Microwave the hot fudge topping until just pourable, then pour over the ice cream. Top with the Spanish peanuts.
Top with the whipped topping, then sprinkle Oreo crumbs on top. Freeze for two hours.
Cut into slices and serve!
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