Ice Cream Sandwich Dessert

21-24 ice cream sandwiches

1 (14-ounce) jar caramel topping

1 (12.8-ounce) jar hot fudge sauce

2 cups chopped pecans, toasted

1 (8-ounce) container frozen whipped topping, thawed in refrigerator

Layer half of the ice cream sandwiches in the bottom of a 9×13-inch dish. Trim to fit, if needed. Drizzle with jar of caramel topping. Sprinkle with half of the chopped pecans. Make a second layer with the remaining ice cream sandwiches. Heat hot fudge sauce in the microwave for 30 seconds or until pourable. Pour sauce evenly over second layer of ice cream sandwiches. Spread whipped topping over the hot fudge sauce. Garnish with remaining chopped pecans. Cover and freeze for at least 3 hours. Serves 12 to 15.

The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. For more great recipes and to view her cooking demonstrations, visit and subscribe to Debbi’s YouTube channel. Debbi’s website address is She may be reached at 843-525-0350 or by email at