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17 regular flavor ice cream sandwiches
1 (12.25 oz.) jar caramel topping
1 ¼ c. toasted chopped pecans
1 (12 oz.) container frozen whipped topping
¾ c. hot fudge topping, heated
Place 8 ½ ice cream sandwiches in a 13x9 inch baking dish. Spread evenly with caramel topping, sprinkle with 1 c. pecans. Top with 2 c. thawed whipped topping and remaining ice cream sandwiches. Spread remaining whipped topping evenly over sandwiches. Sprinkle with remaining ¼ c. pecans. Cover and freeze at least 2 hours. Let stand 5 minutes before serving. Cut into squares. Drizzle with heated hot fudge topping. Delicious!
Marilyn Siron
Front Royal
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