1- 1 lb. package of oreo cookies
1/2 C. butter or margarine
1/2 gal. vanilla ice cream, softened
1 1/2 C. Spanish peanuts
1 pint jar of Mrs. Richardson's Hot Fudge Topping

Crush oreos with blender or food processor until they
are the consistency of fine crumbs.  Combine crushed Oreos 
and 1/2 cup of melted butter and pat into a 9 x 13 cake pan
(metal or glass).  

Spread softened ice cream over oreos.  
Press peanuts into ice cream.  Freeze 1 hour.  Spread
fudge topping onto dessert and serve.  Makes a wonderful cool
summer dessert.

Recipe from Lynnette Chenoweth
northst@easnetsd.com