17 to 24 ice cream sandwiches (it took 22 Pet sandwiches to fill the 13″x9″ pyrex dish I have)
1-12.24 oz jar caramel topping
1 1/2 c chopped pecans, toasted
1 12oz container Cool Whip, thawed
3/4 c hot fudge topping, heated
- Cover the bottom of a 13″x9″ baking dish with ice cream sandwiches (I spray the dish with a very light coating of Pam cooking spray to make it easier to sere).
- Spread caramel topping evenly over top and sprinkle with 1 cup of pecans. Top with 2 cups of Cool Whip and remaining ice cream sandwiches.
- Spread remaining Cool whip over all and sprinkle top with remaining pecans. Cover and freeze at least 2 hours. Let stand 5 minutes before serving.
- Cut into squares and drizzle with hot fudge topping.
The recipe calls for 17 sandwiches. I have found that different brands are different sizes and not all 13×9 pans are exactly 12×9 so the number of sandwiches can vary.
I’ve been thinking too that it might be yummy to add some sliced bananas in the middle and some sliced strawberries or strawberry topping on the second layer of sandwiches to make a banana split dessert!