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Ice cream sandwich cake
Ingredients
19 ice cream sandwiches 1 carton (12 oz.) frozen whipped topping 1 jar (11 3/4 oz.) hot fudge ice cream topping 1 cup salted peanuts
Directions
Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of an ungreased (it really says that) 13x9 pan. Arrange eight sandwiches in opposite direction in the pan. Spread with half of the whipped topping. Spoon fudge topping by teaspoonfuls onto whipped topping. Sprinkle with 1/2 cup peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping, and peanuts (pan will be full). Cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving. Cut into squares. note: we cut the sandwiches in half depth-wise (one cookie, half ice cream) instead of one whole cookie (put the cookie side down on the bottom, especially in case you accidently grease the pan), that way the dessert isn't way too thick to eat.
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