Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of a high-sided 9x13-inch casserole dish. Repeat until bottom is covered, alternating the whole and half sandwiches. Spread with half of the whipped topping. Pour 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 2 months. Remove from freezer 20 minutes before serving. Cut into squares.
Cut one ice cream sandwich in half.
Place one whole and 1 half sandwich along short side of an ungreased 9 x 13-inch pan. Arrange 8 sandwiches in opposite direction in the pan.
Spread half of the whipped topping over sandwiches.
Swirl caramel syrup generously across the top.
Drizzle the chocolate syrup across the top.
Sprinkle with chopped nuts.
Repeat layers.
Cover and freeze.
Can be kept in freezer up to 2 months.
Remove from freezer 20 minutes before serving.
Cut in squares.
Cut one ice cream sandwich in half.
Place 1 whole and 1 half sandwich along the short side of an ungreased 9x13 in. pan. Arrange eight sandwiches in opposite direction in the pan.
Spread half of he cool whip over sandwiches.
Swirl caramel generously lengthwise across the top.
Drizzle chocolate syrup generously in swirling lines widthwise.
Repeat layers. Cover and freeze. Remove from freezer 20 minutes before serving.
Cut into squares.
Beat cream and vanilla in large bowl with electric mixer on medium speed until stiff peaks form. Beat in sweetened condensed milk and peanut butter on low speed until smooth.
Arrange ice cream sandwiches in 13 x 9-inch dish to form a single layer. Spread peanut butter mixture evenly over ice cream sandwich layer. Cover; freeze 4 to 6 hours until firm.
Cut into 12 squares. Top with hot fudge topping and peanuts. Serve immediately.
ish with a layer of ice cream sandwiches, using 9 1/2
ne ice cream sandwich in half.
Put one whole and one half ice cream sandwich
asy to handle.
Spoon ice cream on top of one brownie
Place 1 scoop of ice cream between 2 chocolate chip cookies. Place sandwich on a dish.
Pour a small amount of chocolate syrup over sandwich.
Add whipped topping and sprinkles.
Unwrap ice cream sandwiches and place side by side in a 13 x 9 pan. Top with caramel topping, nuts and Cool Whip. Freeze until ready to serve. Cut into squares to serve.
Put a layer of ice cream sandwiches in 9 x 13 pan (ungreased).
Spread 1/2 carton of whipped topping over bars. Sprinkle with 1/2 cup peanuts.
Drizzle with 3/4 jar of topping. Put another layer of ice cream bars.
Spread remainder of whipped topping.
Sprinkle with remainder of peanuts.
Drizzle with rest of chocolate topping.
Freeze, will keep in freezer for several months.
Place layer of ice cream sandwiches in 13x9 pan, cutting to fit.
Spread Cool Whip on top of ice cream sandwiches.
Sprinkle crushed candy bars on top of Cool Whip.
Top with Magic Shell.
Cover pan with lid or foil. Freeze at least 30 minutes. Cut into squares and serve.
Arrange 12 of the ice cream sandwiches in the bottom of a 9x13 pan. Spread 1/2 of the whipped topping on top of the sandwiches. Spoon 1/2 of the hot fudge on top of the whipped topping. Place remaining 12 ice cream sandwiches on top of the fudge, spread on the rest of the whipped topping, then finish the layers with the remaining hot fudge. Cover and place in the freezer for 2 hours to set. Let soften at room temperature briefly before cutting into squares.
Cover bottom of 13 x 9-inch casserole dish with ice cream sandwiches (may have to cut some to make a good fit).
Spread Cool Whip on top of sandwiches.
Drizzle topping on top of Cool Whip. Freeze 1 hour.
sed coconut oil.
Place ice cream sandwich bars in a single layer
Unwrap ice cream sandwiches and place in the bottom of a casserole dish, covering the bottom. Generously pour and smooth Cool Whip on top of sandwiches. Drizzle chocolate and caramel syrup toppings on top of Cool Whip. Randomly place cherries on top. Sprinkle with pecans. Cover with aluminum foil and freeze until ready to serve. ENJOY!
Spread half of the Cool Whip in a 13 x 9 pan. Place the ice cream sandwiches side by side on top of the Cool Whip. Then spread remaining Cool Whip on top of the sandwiches. Crumble the Butterfingers and spread on top. Freeze for several hours and then enjoy!
In a 9 x 13 pan, layer 12 of the ice cream sandwiches, cutting to fit if necessary. Spread layer of Cool Whip. Drizzle chocolate syrup over Cool Whip. Sprinkle with Heath bits.
Put ice cream sandwiches in bottom of deep 9 x 13 pan. Spread Cool Whip on top.
Pour some chocolate syrup over the top. Sprinkle Heath Bits on top of chocolate.
Repeat.
Cover loosely with plastic wrap and freeze for at least an hour.
Line your dish with ice cream sandwiches.
Spread Cool Whip on that layer.
Make another layer of sandwiches and spread more Cool Whip.
You can put nuts, cherries, Hershey's sprinkles, etc. on them for decorations.
Put in freezer until ready to serve.
Cut in squares.
Use a 9 x 13 pan. First layer ice cream sandwiches. Layer in order the ingredients given. Repeat layers again. Put in freezer. Slice and serve with a dip of Cool Whip and cherry.