Sweet and Salty Ice Cream Pie
2 quarts vanilla ice cream
1 (1-pound) package Oreo cookies
½ (11-ounce) bottle hot fudge sauce
½ (11-ounce) bottle caramel ice cream topping
1 ½ cups peanuts, salted without skins
½ bag miniature marshmallows
Allow the ice cream to soften slightly, enough to stir but not runny. Coarsely crush Oreo cookies so there are both large and small chunks. Remove 1 ½ cups of crumbs and crush until they are finely ground. (Reserve remaining crumbs to mix into the ice cream later.) Sprinkle half of the finely crushed crumbs in the bottom of a 9 x 13-inch cake pan.
Spoon ice cream into a large bowl and stir. Add the larger cookie crumbs and the marshmallows and stir together. Working quickly, place half of this mixture on top of the crumbs in the cake pan. Sprinkle the peanuts on top and drizzle the hot fudge sauce (not warmed) and caramel topping over the peanuts. Place the remaining ice cream mixture on top and spread evenly. Sprinkle the remaining finely crushed cookie crumbs on top of the ice cream and return to the freezer for at least 3 hours. This can be made up to 2 weeks in advance.
To serve, remove from freezer and allow to set out for 10 minutes. Cut in desired size pieces. Makes 16 to 18 servings.