1 (13 1/2 oz.) pkg. Nutter Butter cookies, finely crushed
1/4 c. melted butter
1/2 gal. vanilla ice cream, softened
2 c. Spanish peanuts
1 (12 oz.) carton Cool Whip, thawed
chocolate syrup

Combine cookie crumbs and melted butter in mixing bowl; mix well. Spread evenly in buttered 9 x 13 dish. Using fingers, pat mixture evenly and firmly. Spread ice cream over top. Sprinkle with peanuts. Spread Cool Whip over peanuts. Cover and freeze. To serve, cut in squares. Drizzle a small amount of syrup over top.