Brooke's Ice Cream Sandwich Dessert
serves 12-16 ( a little of this dessert goes a really long way)
1 box (12 count) vanilla ice cream sandwiches
1 box (12 count) chocolate ice cream sandwiches
1 (12-ounce) jar hot fudge sauce
1 (12-ounce) jar caramel sauce
2 cups chopped pecans, toasted
2 (8-ounce) containers Cool Whip, thawed
Place layer of vanilla ice cream sandwiches* in a 13x 9 inch baking dish. Spread hot fudge sauce evenly over sandwiches (reserve about a 1/2 cup for drizzling over the top). Sprinkle evenly with 3/4 cup pecans. Top with 8 ounces of Cool Whip. Add a layer of chocolate ice cream sandwiches*. Spread caramel sauce evenly over sandwiches. Sprinkle evenly with 3/4 cup pecans. Spread the other container (8 ounces) of Cool Whip evenly over sandwiches. Sprinkle with remaining 1/2 cup pecans. Cover and freeze at least 1 hour. Let stand 5 minutes before serving; cut into squares. Warm the remaining hot fudge sauce and drizzle over cut slices.
*I've found that ice cream sandwiches vary in size. Sometimes I have just enough to fit in the bottom of a 13x9 inch pan and other times I have a few extras that I just throw back into the freezer for snacking on later.