Ice Cream Sandwich Dessert 

19 ice cream sandwiches
1 (12 oz.) carton whipped topping, thawed
1 jar (11-3/4 oz.) hot fudge ice cream topping
1 c. salted peanuts

Cut one ice cream sandwich in half. Place one whole and one half sandwich along the short side of an ungreased 13 x 9 x 2" pan. Arrange eight sandwiches in the opposite direction to make one full layer in the bottom of the pan. Spread with half the whipped topping. Spoon fudge topping by teaspoonfuls onto whipped topping; sprinkle with 1/2 C. peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping & peanuts (pan will be full). Cover & freeze for up to 2 months. Remove from the freezer 20 minutes before serving; cut into squares. Yield: 12-15 servings        

Recipe from the Vol. 2, 2003 "Taste of Home's Chocolate Lover's Cookbook"

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