• 30 Oreo cookies, crushed
• 1 12 oz. jar fudge sauce
• 1 small bag (~ 6 oz.) peanuts
• 1/2 gallon ice cream or ice milk, softened
• 1 8 oz. container Cool Whip

1. Spread most of cookie crumbs on bottom of 9 by 13 pan. Spread softened ice cream across crumbs, then spread the fudge sauce and the peanuts.
2. Freeze for 1/2 an hour. Top with Cool Whip and sprinkle remaining cookie crumbs on top. Freeze until serving time.

I used low fat cookies, low fat ice cream and non-fat Cool Whip. I also used chocolate fudge sauce because it had a lot less saturated fat than hot fudge sauce. Maybe I'm just used to low fat tastes but I thought it still tasted rich enough.