Ice Cream Sandwich Cake

Ingredients:

• 16 ice cream sandwiches (2 boxes)
• 1- 12 oz. carton of cool whip, thawed
• 1- 11 3/4 oz. jar chocolate fudge topping
• 1 cup Heath bar

1. Arrange eight sandwiches in opposite direction in the pan
2. Spread with half of the cool whip
3. Spoon fudge topping by teaspoonfuls onto cool whip
4. Sprinkle with 1/2 cup Heath bar

Repeat layers with remaining ice cream sandwiches, cool whip, and Heath bar.
Pan will be full.
Cover and freeze. (preferably overnight)
Remove from freezer 20 minutes before serving. Cut into squares.
(Can be frozen for up to 2 months)

Serves: 12-16

recipe from www.food.com with some modifications I made (Heath bar instead of peanuts)