Ice Cream Sandwich Cake

1. Place one whole ice cream sandwich and one half of an ice cream sandwich side by side along the short edge of a 9 x 13 pan.
2. Arrange five more sandwiches and halves lengthwise to cover the bottom of the pan. Cut one sandwich in half lengthwise to fill in any remaining space along the edge.
3. Put the hot fudge sauce in a microwave-safe container. Heat it on high for 30 seconds or until it feels easy to stir. Spread half of the sauce evenly over the ice cream sandwiches.

1. Top with half of the whipped topping.
2. Repeat with an additional layer of ice cream sandwiches, hot fudge sauce, and whipped topping. Scatter the sprinkles over the top.
3. Freeze, uncovered, for 2 hours. Cover the pan with foil and put it back in the freezer for an additional hour.
4. To serve, pull the cake from the freezer and let it sit at room temperature for 10 or 15 minutes. Soak the blade of a long serrated bread knife in hot water, wipe the water off with a clean kitchen towel, then cut the frozen cake into squares. Re-dip the knife between slices to make it easier to cut.

Variations

• Scatter chopped almonds, peanuts, walnuts, pecans, or other favorite nut on each layer instead of candy sprinkles.
• Replace one fudge layer with caramel topping.
• Swirl warm peanut butter into the fudge layers with the tip of a dinner knife.
• Cover the top with a layer of chocolate chips, shredded coconut, crushed peppermint sticks or other candies, chopped cookies, candy bar bits, maraschino cherries, or fresh berries.