Ice Cream Sandwich Cake

24 ice cream sandwiches
16 ounces of cool whip
1 jar caramel sundae topping
1 bag of your favorite candy, coarsely chopped Reeses peanut butter cups

Lay half of the ice cream sandwiches (whole) in the bottom of a 9 x 13-inch pan, trimming the last couple to get complete coverage. Top with half of the cool whip, half of the caramel sundae topping and half of the candy. Lay down another layer of ice cream sandwiches. Top with remaining cool whip and spread out evenly with a knife, making a lip around the edge so the sundae topping won’t run out and over the edges. Top with remaining candy, cover and freeze for several hours (or overnight) before serving.

Recipe adapted by Shelly Ruybalid