INGREDIENTS
twenty-two ice cream sandwiches
one (16 ounce) container frozen whipped topping, thawed
one (12 ounce) jar caramel ice cream topping
one and half cups salted peanuts
DIRECTIONS
Slice one ice cream sandwich in half. Put one whole and one half sandwich along a short side of a high-sided nine by thirteen-inch casserole dish. Repeat till bottom is covered, alternating the whole and half sandwiches. Add with half of the whipped topping. Put some caramel on top. Sprinkle with half of the peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping, and peanuts. The pan will be full. Cover and freeze for up to two months. Remove from freezer twenty minutes before serving. Slice into squares.
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