Servings: 12 to 15
19 ice cream sandwiches
1 (12 oz.) container frozen whipped topping, thawed
1 (11 3/4 oz.) jar hot fudge ice cream topping
1 C. salted peanut
1. Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of an ungreased 13×9″ pan. Arrange eight sandwiches in opposite direction in the pan.
2. Spread with half of the whipped topping. Spoon fudge topping by teaspoonsful onto whipped topping. Sprinkle with 1/2 cup peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping and peanuts (pan will be full).
3. Cover and freeze for up to 2 months.
NOTE: Remove from the freezer 20 minutes before serving. Cut into squares.
~ Adapted from Cooking Cache