- 19 ice cream sandwiches
- 1 carton (12 oz.) frozen whipped topping, thawed
- 1 jar (11-3/4 oz.) hot fudge ice cream topping
- 1 cup salted peanuts
Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of an ungreased 9" x 13" pan. Arrange eight 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. Yield: 12-15 servings.