"Buster Bar" Dessert - cooking recipe

Ingredients

15 oz. pkg. Oreo cookies
1 stick oleo (margarine)
1/2 gal. vanilla ice cream
1 lb. skinless, salted peanuts
1 large Smucker's chocolate syrup
1 large Cool Whip

Preparation

Melt oleo and add to crushed Oreo cookies. Spread in a 9 x 13-inch pan. Save 1 cup crumbs for topping. Refrigerate until cold. Cover with soft ice cream and put in freezer to harden. Spread peanuts over ice cream and pour syrup over peanuts. Carefully spread Cool Whip over chocolate syrup.
Last, sprinkle reserved crumbs on top.
Return to freezer for at least 12 hours or overnight.