Mexican Sundae Cake Recipe

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

1. Pat crushed Oreo cookies onto bottom of 9 x 13 inch pan.
2. Spread softened ice cream over cookies.
3. Pour 2/3 can of syrup over ice cream and sprinkle with 2/3 can of Spanish peanuts.
4. Spread with entire container of Cold Whip.
5. Drizzle with remaining syrup and sprinkle with Spanish peanuts.
6. Freeze for several hrs.
7. Before serving remove from freezer for 20 min.

oreo cookies, syrup, peanuts, cream

Taken from cookeatshare.com/recipes/mexican-sundae-cake-55852 (may not work)