30 Oreo cookies (crushed)
12 oz. can of peanuts
1/2 gallon vanilla or chocolate ice cream
1/2 can Hershey's syrup
3/4 stick of butter, melted

Mix the above only using part of syrup and put into 9 x 13 inch lightly greased pan. Slice 1/2 gallon ice cream and lay across top of crushed cookies. Top with rest of syrup and top with Cool Whip. Freeze for 24 hours before serving. Serve directly from freezer.