Cammy Jacobson
Lindsborg, Kansas
19 ice cream sandwiches
12 oz. container frozen whipped topping, thawed
6 oz. jar hot fudge ice cream topping
6 oz. jar caramel ice cream topping
1 c. salted peanuts (chopped)
3 toffee candy bars (chopped)
Cut one ice cream sandwich in half. Place one while and one half sandwich along a short side on 9×13 pan. Place eight sandwiches in opposite direction in the pan. Spread jar of hot fudge and 1/3 cup of nuts on top of ice cream sandwiches. Do another layer of ice cream sandwiches. Spread jar of caramel topping and 1/3 cup of peanuts on top of ice cream sandwiches. Spread whipped topping on top of nuts and the toffee candy bar bits in top for garnish. Cover well and freeze for up to 2 months. Let stand for 20 minutes at room temperature before serving. Cut into squares.
*NOTE: We have served this at two events at Adrians…it is a great make ahead dessert…especially if you are feeding a large crowd! Thanks Cammy!
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