Ice Cream Sandwich Cake 

Ingredients:

• 12 ice cream sandwiches (store-bought or homemade)
• 1 container (8 ounces) whipped topping (such as Cool Whip), thawed
• 1/2 cup chocolate sauce or hot fudge sauce
• 1/2 cup caramel sauce
• 1/2 cup chopped nuts (such as pecans or almonds) (optional)
• Maraschino cherries, for garnish (optional)

Instructions:

1. Arrange 6 ice cream sandwiches side by side on the bottom of a 9×13-inch baking dish, trimming the sandwiches as needed to fit the dish.
2. Spread half of the whipped topping over the layer of ice cream sandwiches, using a spatula to smooth it out evenly.
3. Drizzle half of the chocolate sauce and half of the caramel sauce over the whipped topping layer.
4. If desired, sprinkle half of the chopped nuts over the sauces.
5. Place another layer of 6 ice cream sandwiches on top of the sauces and nuts, pressing down gently to adhere them to the bottom layer.
6. Spread the remaining whipped topping over the second layer of ice cream sandwiches, smoothing it out evenly.
7. Drizzle the remaining chocolate sauce and caramel sauce over the whipped topping layer.
8. Sprinkle the remaining chopped nuts over the sauces.
9. If desired, garnish the cake with maraschino cherries.
10. Cover the baking dish with plastic wrap and freeze the ice cream sandwich cake for at least 4 hours or overnight until firm.
11. Before serving, let the cake sit at room temperature for a few minutes to soften slightly for easier slicing.
12. Slice the ice cream sandwich cake into squares and serve immediately.
13. Enjoy your Ice Cream Sandwich Cake, a deliciously indulgent treat that’s sure to be a hit with everyone! Feel free to customize the toppings and sauces to suit your taste preferences.