Mexican Sundae Dessert Recipe

• 30 Oreo cookies (crushed)
• 12 ounce. can of peanuts
• 1/2 gallon vanilla or possibly chocolate ice cream
• 1/2 can Hershey's syrup
• 3/4 stick of butter, melted

1. Mix the above only using part of syrup and put into 9 x 13 inch lightly greased pan.
2. Slice 1/2 gallon ice cream and lay across top of crushed cookies.
3. Top with rest of syrup and top with Cold Whip.
4. Freeze for 24 hrs before serving.
5. Serve directly from freezer.

cookies, peanuts, gallon vanilla, syrup, butter

Taken from cookeatshare.com/recipes/mexican-sundae-dessert-55883 (may not work)