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Ice Cream Sandwich Cake

 

  • 24 vanilla ice cream sandwiches, unwrapped
  • 2 (8 ounce) containers whipped topping (such as Cool Whip®), thawed
  • 1 (12 ounce) jar hot fudge ice cream topping, warmed
  • 1 (12 ounce) jar caramel ice cream topping
  • 1/4 cup chopped pecans, or to taste

Arrange a layer of ice cream sandwiches in the bottom of a 9×13-inch dish; top with a layer of whipped topping, hot fudge topping, and caramel topping. Repeat layering with remaining ice cream sandwiches, whipped topping, hot fudge topping, and caramel topping, ending with a top layer of whipped topping. Sprinkle with pecans. Cover dish with aluminum foil and freeze until set, at least 30 minutes.


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