- 24 ice cream sandwiches (homemade or store-bought)
- 12 ounce jar caramel topping (or substitute homemade)
- 12 ounce jar hot fudge topping (or substitute homemade)
- 8 ounce Cool Whip
- Chopped peanuts
- Maraschino cherries
1Line the bottom of a 9×13-inch pan with half of the ice cream sandwiches, cutting them to fit as needed.
2Spread the jar of caramel topping over top of the ice cream sandwiches. Place in the freezer for 10 minutes.
3Arrange the remaining ice cream sandwiches on top of the caramel layer, again cutting as needed to fit the pan. Spread the hot fudge over the ice cream sandwiches. Spread the Cool Whip on top. Place in the freezer until ready to serve.
4Serve with chopped peanuts and maraschino cherries. The dessert can be stored in the freezer for up to 1 month.
Tips for serving:
Remove the ice cream cake from the freezer about 20 minutes before you plan to serve; it will make slicing and serving much easier. To make easy, clean slices, run a sharp knife under hot water, wipe clean, then slice and serve.