Update my dinner status, I'm making this tonight.
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Servings: 12 Servings
Total Time (median): 2 : 30 Active Time: 0 : 20
US/Metric: [convert to metric]
Ingredients
- 17 Ice Cream Sandwiches
- 1 12.25 ounce jar Caramel topping
- 1 1/4 cups Pecans chopped, toasted and divided
- 1 12 oz container Cool Whip lite or regular
- 3/4 cup Hot fudge topping warmed
Preparation
Place 8-9 ice cream sandwiches in a 9" x 13" baking dish to cover bottom (may need to cut one in half). Spread evenly with caramel topping and sprinkle with 1 cup of the pecans.
Top with 2 cups of Cool Whip and then add a second layer of ice cream sandwiches. Spread remaining Cool Whip evenly over top and sprinkle with 1/4 cup pecans. Drizzle warmed hot fudge sauce over all. Freeze at least 2 hours before serving. Let stand 5 minutes prior to cutting in squares.
(If making ahead, freeze and THEN cover with foil or plastic wrap to prevent sauce from sticking to covering!)
