~From the September/October 2000 issue of Quick Cooking magazine
“No one will believe this awesome dessert is just dressed-up ice cream sandwiches.”
Ingredients:
19 ice cream sandwiches
1 carton (12 ounces) frozen whipped topping, thawed
1 jar (11-3/4 ounces) hot fudge ice cream topping
1 cup salted peanuts
Instructions:
Cut one ice cream sandwich in half.
Place one whole and one half sandwich along a short side of an ungreased 13-in. x 9-in. x 2-in. 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.
NOTES: I omit the peanuts and use mini chocolate chips. I also add more hot fudge.