Crust:
  30 organic oreo-style sandwich cookies
1/2 cup melted butter

Crush cookies (use blender or food processor) and mix with melted butter.  Press into bottom of pans -- this makes enough for a 9" x 13" pan and another smaller pan.  Freeze for 1/2 hour.

Filling:
1/2 gallon vanilla ice cream
1/2 - 1 jar caramel fudge ice cream topping
1/2 - 1 jar chocolate fudge ice cream topping
2 cups ( 1 can -- about 12 oz.) Spanish peanuts
2 - 3 cups Cool Whip or marshmallow fluff

3 or 4 organic oreo-style sandwich cookies, crumbled
 

Allow ice cream to soften slightly, then spread on frozen crust.  Place spoonfuls of fudge sauces over top of ice cream, softening fudge in microwave if necessary.  Use as much of each flavor as you like.  Chop peanuts ( food processor works nicely ) and sprinkle over top of ice cream/fudge.  Spread Cool Whip or marshmallow fluff evenly over top, and sprinkle with extra oreo crumbs.

Cover with plastic wrap and freeze until firm.  Defrost slightly before serving if desired.