Ice Cream Dessert
Ingredients
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22 ice cream sandwiches
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1 (16 ounce) container frozen whipped topping, thawed
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1 (12 ounce) jar caramel ice cream topping
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2 cups pecan nuts chopped
Directions
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Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of a high-sided 9×13-inch casserole dish. Repeat until bottom is covered, alternating the whole and half sandwiches.
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Spread with half of the whipped topping. Pour caramel on top. Sprinkle with half of the nuts.
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Repeat layers with remaining ice cream sandwiches, whipped topping, and nuts. The pan will be full. Cover and freeze. Will last for up to 2 months. Remove from freezer 20 minutes before serving. Cut into squares.