Preheat your oven to 350°F.
In a mixing bowl, combine the crushed chocolate sandwich cookies and melted butter. Stir until well combined.
Press the cookie mixture evenly into the bottom of a 9x13-inch baking dish to form the crust. Bake for 10 minutes, then remove from the oven and let it cool completely.
Once the crust is cool, spread the softened vanilla ice cream evenly over the crust. Place the dish in the freezer for about 1 hour to firm up.
After the ice cream layer has set, drizzle half of the hot fudge sauce over the ice cream.
In a separate bowl, mix the peanut butter with the remaining hot fudge sauce until smooth. Spread this mixture over the hot fudge layer.
Top with whipped topping, spreading it evenly over the peanut butter layer.
If desired, sprinkle chopped peanuts and mini chocolate chips on top for added crunch and flavor.
Drizzle the remaining hot fudge sauce over the top.
Cover the dish with plastic wrap and freeze for at least 4 hours or until firm.
To serve, cut into squares and enjoy!