Ice Cream Sandwich Dessert recipe

19 ice cream sandwiches
1 (12 ounce) container frozen whipped topping, thawed
1 (11 3/4 ounce) jar hot fudge ice cream topping
1 cup salted peanut

Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of an ungreased 13 x 9-inch pan. Arrange eight sandwiches in opposite direction in the pan. Spread with half of the whipped topping. Spoon fudge topping by teaspoonsful 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. Yields 12 to 15 servings.