Ice Cream Sandwich Cake
- 16 ice cream sandwiches, softened
- 1 16-ounce container chocolate Cool whip topping
- 1 12-ounce jar chocolate fudge topping
- 2 bags (about 16 ounces M&M candies)
- 1/4 cup chocolate syrup
Layer 8 of the sandwiches in a 9×13 baking dish side by side, press down a little to join them. Spread evenly 1/2 of the Cool Whip and 1/2 of the topping. Sprinkle 1/2 of the candy over layer. Repeat with another layer of same. Drizzle with chocolate syrup to finish. Cover and freeze 3 hours or until firm. Slice with a serrated knife.