36 Hydrox cookies, crushed

3 tbsp. Cool Whip

Press into 9 x 13 inch cake pan. Soften 1/2 gallon vanilla ice cream. Pour over crust. Cover with 1 bag Spanish peanuts, then topping.

TOPPING:

2 c. powdered sugar
2/3 c. Hershey's chocolate syrup
1 lg. can evaporated milk
1/2 c. butter

Stir and boil for 8 minutes. Cool to room temperature. Pour over ice cream and peanuts. Freeze for 24 hours.