Crush Oreos with rolling pin (in heavy bag) and reserve 1/2 c. crushed Oreos for topping. Melt margarine and pour over crushed Oreos. Press into a 9 x 13 inch pan and bake at 350 degrees for 3 minutes. Let cool. Slice ice cream and layer on top. Put in freezer until hard. Spread chocolate fudge on ice cream and sprinkle with peanuts to cover. Drizzle butterscotch caramel over nuts. Spread Cool Whip on top then sprinkle with reserved crushed Oreos. Put in freezer for several hours or overnight. Before serving let stand at room temperature for 10 to 15 minutes until easy to slice.
|