Marc and Lucy Haynes' Ice Cream Sandwich Cake
Ingredients 24 ice cream sandwiches 1 container hot fudge 1 container Carmel sauce 1 package Heath bar bits 1 package chopped pecans. Directions Arrange a layer of ice cream sandwiches in the bottom of a 9x13-inch dish; top with a layer of whipped topping, hot fudge topping, and caramel topping. Repeat layering with remaining ice cream sandwiches, whipped topping, hot fudge topping, and caramel topping, ending with a top layer of whipped topping. Sprinkle with pecans. Cover dish with aluminum foil and freeze until set, at least 30 minutes.