Ingredients:

  • 24 vanilla ice cream sandwiches
  • 2 cups whipped topping, thawed
  • 1 cup hot fudge sauce
  • 1 cup caramel sauce
  • 1 cup crushed toffee

Instructions:

  1. Arrange a single layer of ice cream sandwiches in the bottom of a 9x13-inch freezer-safe baking dish, pressing them gently together to eliminate gaps.
  2. Spread half of the whipped topping evenly over the first layer of sandwiches using an offset spatula.
  3. Drizzle half of the hot fudge sauce and half of the caramel sauce in a zigzag pattern across the whipped topping, then sprinkle with half of the crushed toffee.
  4. Place a second layer of ice cream sandwiches directly on top of the first layer.
  5. Spread the remaining whipped topping over the second layer, drizzle with the remaining fudge and caramel sauces, and finish with the remaining crushed toffee.
  6. Cover the dish tightly with plastic wrap and place in the freezer for at least 1 hour until the cake is firm.