Ingredients
19 ice cream sandwiches1 jar (16 ounces) hot fudge ice cream topping1-1/2 cups salted peanuts3 Heath candy bars (1.4 ounces each)1 carton (8 ounces) frozen whipped topping, thawed (3 cups)
Preparation
Cut one ice cream sandwich in half widthwise. Place one whole and one half sandwich along a short side of an ungreased 13x9-in. dish. Arrange eight sandwiches in opposite direction in the dish. Remove lid from fudge topping. Microwave 15-30 seconds to warm; stir. Spread one-half of fudge topping over ice cream sandwiches.
In a food processor, combine peanuts and candy bars. Pulse until chopped; sprinkle half over fudge layer. Repeat layers of ice cream sandwiches and fudge topping. Spread whipped topping over top of cake. Sprinkle with remaining peanut mixture.
Cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving.
