Ice Cream Sandwich Cake

[print-me do_not_print=”img”]INGREDIENTS:

• 24 store-bought ice cream sandwiches

• 1 cup caramel sauce

• 1 cup chopped pecans

• 8 OZ. container frozen whipped topping, thawed in the refrigerator

DIRECTIONS:

Spray a 9×13-inch baking dish with non-stick cooking spray. Layer 11-12 ice cream sandwiches over the bottom of the baking dish, cutting sandwiches as necessary to make an even layer. Drizzle 1/3 cup caramel sauce over the ice cream sandwich layer and sprinkle with 1/3 cup chopped pecans. Layer remaining ice cream sandwiches over the pecan layer, cutting sandwiches as necessary to make another even layer. Drizzle with 1/3 cup caramel sauce and sprinkle with 1/3 cup chopped pecans. Spread whipped topping evenly over second pecan layer. Drizzle remaining 1/3 cup caramel sauce over whipped topping layer and sprinkle with remaining 1/3 cup chopped pecans. Cover with foil and place in the freezer for at least an hour before serving. Store in the freezer