Ice Cream Sundae Dessert

1. Place about 9 to 10 ice cream sandwiches in a single layer in a 9×13″ baking dish; you want to cover the entire bottom of the dish (some sandwiches might have to be cut in half). Spread the jar of caramel topping evenly over the ice cream sandwiches and sprinkle with 1 cup of chopped pecans. Top with half of the whipped topping. Cover it with plastic wrap and freeze for about a half hour.

2. Remove dish from freezer and uncover. Place another layer of ice cream sandwiches on top of the whipped topping. Spread the jar of room temperature hot fudge sauce over the ice cream sandwiches. Spread the remaining whipped topping over the hot fudge sauce (it helps if you give the topping a good stir before you spread it). Next sprinkle the remaining 1/2 cup of chopped pecans over the whipped topping. Cover with plastic wrap and freeze for at least two hours.

3. Before serving let the cake stand 5 minutes. Drizzle with chocolate syrup and top with a cherry if desired. Enjoy!

This recipe can easily be reduced and made in an 8×8 glass baking dish.