Buster Bar Dessert

This was first made by Cindy Hanzel during the 80's Lincoln, Nebraska.

Crust

1 - 15 ounce package cream filled chocolate cookies (aka Oreos)
4 Tablespoons butter, melted

Fudge

1 cup butter
3 cups powdered sugar
3 - 1 ounce squares semisweet chocolate
4 eggs, beaten

Filling

1/2 gallon vanilla ice cream, softened
1 cup spanish peanuts

Topping

1 - 12 ounce container frozen whipped topping, thawed or
homemade whipped cream. 

Crumble cookies until fine, reserving 1/3 cup crumbs for top.
Mix with 4 tbsps. melted butter and put in a 9 x 13 inch pan. 
Set aside in refrigerator.

In saucepan combine 1 cup butter, powdered sugar, chocolate and eggs until boiling stirring constantly until thickened (about 8 minutes); let cool.

To assemble:
Spread vanilla ice cream over crumbs in pan. 
Sprinkle peanuts over ice cream and freeze until firm. 
Spread fudge on top and freeze until firm.
Spread whipped topping and reserved 1/3 crumbs.
Freeze until firm.