Cool Summer Sandwich - cooking recipe

Ingredients

19 ice cream sandwiches
1 (12 oz.) carton frozen whipped topping, thawed
1 (11 3/4 oz.) jar hot fudge ice cream topping
1 c. salted peanuts

Preparation

Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of an ungreased 13 x 9 x 2-inch pan. Arrange 8 sandwiches in opposite direction in the pan. Spread with half of the whipped topping. Spoon fudge topping by teaspoonfuls onto whipped topping. Sprinkle with 1/2 cup peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping and peanuts (pan will be full). Cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving. Cut into squares. Yields 12 to 15 servings.