ICE CREAM SANDWICH DESSERT
19 ice cream sandwiches
1 (16-ounce) carton non-dairy whipped topping
Caramel ice cream sundae syrup
1 cup chopped salted peanuts (optional)
Cut one ice cream sandwich in half. Place 1 whole and 1 half sandwich along short side of an ungreased 9-x 13-inch pan. Arrange eight sandwiches in opposite direction in the pan. Spread half of the whipped topping over sandwiches. Swirl caramel syrup generously lengthwise across the top; drizzle chocolate syrup generously in swirling lines widthwise. Sprinkle with 1/2 cup chopped peanuts, if desired. Repeat layers, swirling chocolate syrup lengthwise and caramel syrup widthwise across the top. Cover and freeze for up to 2 months. Remove from freezer 20 minutes before serving. Cut into squares.