Instructions

Place cookies in food processor or blender; process until they make fine crumbs.

To make crust, combine cookie crumbs and butter.

Set aside ½ cup of crumb mixture and press remaining crumbs into bottom and sides of an ungreased 9-inch pie pan.

Freeze until firm.

Spread 2 cups of ice cream in an even layer over cookie crust.

Drizzle with 1/3 cup of strawberry topping and sprinkle with ¼ cup of reserved crumb mixture.

Top with remaining 2 cups of ice cream; spread in an even layer.

Drizzle with remaining 1/3 cup of strawberry topping.

Sprinkle with remaining ¼ cup of crumb topping and chopped peanuts.

Freeze until firm.

To serve, cut into 8 wedges. If desired, top each serving with chocolate fudge topping.

 Serves 8