Taste of Home. It's a simple, no-bake, freezer dessert, and perfect for a Memorial Day picnic (as long as you have a freezer nearby!).
ICE CREAM SANDWICH CAKE
19 ice cream sandwiches
1 jar (16 ounces) hot fudge ice cream topping
1-1/2 cups salted peanuts (omit if peanut allergy is a concern) OR cookie/candy topping of your choice
3 Heath candy bars (1.4 ounces each)
2 cartons (8 ounces each) frozen whipped topping, thawed
Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of an ungreased 13-in. x 9-in. dish. Arrange eight sandwiches in opposite direction in the dish. Remove lid from fudge topping. Microwave 15-30 seconds to warm; stir. Spread one-half of fudge topping over ice cream sandwiches. Spread one container of whipped topping over top.
In a food processor, combine peanuts (or substitute) and candy bars. Cover and pulse until chopped. Sprinkle one-half of mixture over whipped topping layer. Repeat layer of ice cream sandwiches, fudge topping and whipped topping over top of cake. Sprinkle with remaining candy mixture.
Cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving. Cut into squares. Yield: 15 servings.
Photo credit: http://hostedmedia.reimanpub.com/TOH/Images/Photos/37/exps38499_THCS1115476D75.jpg