1(8 oz) container whipped topping (such as Cool Whip)
Instructions
Remove vanilla ice cream from the freezer to soften slightly.
Place cookies in a food processor. Process until finely ground. Reserve 1 cup of Oreo crumbs for the top of the dessert.
Place the remaining crumbs in a large bowl and mix with the melted butter. Press firmly in an even layer into a 9x13 inch pan.
Top the Oreo crust with scoops of the softened ice cream. Spread it evenly over the crust. Freeze for 1 hour.
Microwave the hot fudge topping just until it’s pourable. Let cool slightly. Pour it over the ice cream, then top with the peanuts. Spread the whipped topping on top, and sprinkle with the reserved Oreo crumbs.
Freeze the dessert until firm, at least 1 hour or up to several days. Cut into slices and serve.
Notes
Don't leave the ice cream out for more than 20 minutes while softening it. If ice cream melts and then re-freezes, it gets icy. Can't find Spanish peanuts? Use roasted salted peanuts instead.You can make this dish several days in advance. Cover and keep it in the freezer until you're ready to serve it.