1. Freeze a bowl and 13 x 9 inch baking pan about 15 minute or til very cold. Meanwhile, in medium bowl, mix crushed cookies and melted butter. Set aside
2. Put ice cream in chilled bowl; slightly soften ice cream by using wooden spoon to press it against sides of bowl. Spoon ice cream into chilled pan; press ice cream into even layer in pan. Sprinkle cookie mixture over ice cream. Top with peanuts. Put ice cream topping in a resealable plastic bag; cut a small hole in one corner of bag. Drizzle topping over layers in pan. Cover and freezer for 4 hours or til firm.
3. To serve, let stand at room temperature for 10 minutes to soften slightly. If desired, top with banana slices and maraschino cherries. Cut and serve at once. Serves 15