36 Oreo cookies
3 tbsp. Cool Whip
1/2 gal. vanilla ice cream
1 can Spanish peanuts
2 c. powdered sugar
2/3 c. Hershey's syrup
1 can evaporated milk
1/2 c. butter

Crush the Oreos and mix with Cool Whip. Press into 9 x 12 inch pan and freeze. Soften ice cream and spread on frozen cookie mixture. Sprinkle peanuts over ice cream. Freeze. Mix together powdered sugar, Hershey's syrup, evaporated milk, and butter; boil slowly 8 minutes. Cool and pour over frozen mixture. Freeze. Delicious!