Fudge Sauce

1. In a saucepan over medium heat, add the Hiland Dairy butter, evaporated milk, powdered sugar and chocolate chips. Stir frequently until all is melted and smooth. Bring to a boil, continue to stir constantly for 8 minutes.
2. After 8 minutes, remove from heat and stir in vanilla. Set aside and let sit for 45-60 minutes until cool.

Cookie Crust

1. In a food processor (or blender), place 36 whole Oreo cookies and pulse until finely crushed. Remove 1/4 cup for topping later. Add the melted Hiland Butter to the remaining crumbles and pulse again until well combined.
2. Pour Oreo mixture into the bottom of a 9×13 baking dish. Spread out and press down to form the crust. Place the baking dish in the freezer to chill while the fudge is cooling.

Assembly

1. Once Fudge sauce is cooled, remove the baking dish. Spoon softened Hiland Vanilla Ice Cream on top of the cookie crust. Smooth out the ice cream to form an even layer over the crust. Sprinkle the chopped peanuts over the ice cream layer.
2. Top the peanut layer with the fudge sauce, spreading out to form another even layer. Cover and freeze for about an hour until set.
3. Remove from the freezer and layer the Cool whip over the fudge layer and sprinkle with crushed Oreos. Place back in the freezer until ready to serve!