Ingredients:

  • 24 rectangular ice cream sandwiches (3.5 oz each)
  • 12 oz high-quality hot fudge sauce
  • 1 cup crushed chocolate cream cookies
  • 16 oz whipped topping, thawed
  • 0.5 cup mini semi-sweet chocolate chips

Instructions:

  1. Prep the base. Unwrap 12 ice cream sandwiches and arrange them in a single layer in the bottom of your dish. Note: You might need to trim one or two to fit your specific pan perfectly.
  2. Apply the fudge. Pour half of the hot fudge (6 oz) over the sandwiches and spread it until the cookies are fully obscured.
  3. Add the crunch. Sprinkle 0.5 cup of crushed chocolate cream cookies evenly over the fudge layer.
  4. Frost the center. Spread half of the thawed whipped topping (8 oz) over the cookies.
  5. Repeat the architecture. Layer the remaining 12 ice cream sandwiches on top of the whipped topping, pressing down very gently.
  6. Second fudge layer. Spread the remaining 6 oz of fudge over the second layer of sandwiches.
  7. Final frosting. Top the entire cake with the remaining 8 oz of whipped topping, smoothing it to the edges.
  8. Garnish. Sprinkle the remaining 0.5 cup of cookies and the 0.5 cup of mini chocolate chips over the top.
  9. Deep freeze. Cover tightly and freeze for at least 4 hours until the center is firm.
  10. Clean cut. Let the cake sit on the counter for 5 minutes before slicing with a hot, dry knife.