Peanut Buster Parfait

Ingredients

1 pound Oreo sandwich cookies
6 tablelspoons butter
1/2 gallon vanilla ice cream
11 ounce can chocolate sauce
12-16 ounces salted peanuts (Spanish)
8 ounces Cool Whip

Instructions

Line 9 x 13-inch pan with foil wrap.

Crush Oreos and mix with butter. Set aside 1 cup. Place remaining in prepared pan. Refrigerate.

Remove ice cream from freezer to soften. Spread in prepared pan. Freeze 20 minutes then cover with fudge sauce and peanuts. Spread Cool Whip on top. Sprinke with reserved Orea crumbs. Freeze 4-5 hours.

To serve, remove from freezer, remove from pan, remove foil, cut into squares.