1 pkg. Oreo cookies, crushed
1 can Hershey's syrup
1 can Spanish peanuts
1 (8 oz.) container Cool Whip
1/2 gal. ice cream, softened

Pat crushed Oreo cookies onto bottom of 9 x 13 inch pan. Spread softened ice cream over cookies. Pour 2/3 can of syrup over ice cream and sprinkle with 2/3 can of Spanish peanuts. Spread with entire container of Cool Whip. Drizzle with remaining syrup and sprinkle with Spanish peanuts. Freeze for several hours. Before serving remove from freezer for 20 minutes.