Ice Cream Sandwich Cake

16 large or 22 small ice cream sandwiches (I buy the Dean’s 36 count box at Meijer. They are smaller, so it takes 22, but they work well)

1 jar hot fudge sauce (warmed in microwave so it it spoonable)

1 jar caramel sauce

1 large container cool whip

1 pkg. Heath almond brickle bits (found by chocolate chip)

Unwrap ice cream sandwiches as you use them and layer in bottom of 13 x 9 pan. You will probably need to cut some to make them fit. Spoon about half of the hot fudge sauce on sandwiches, then about half of the caramel sauce. Sprinkle with 1/2 cup brickle. Then spread with half of the cool whip. Place another layer of sandwiches on top of this and layer as before with sauces, brickle and cool whip. Cover with plastic wrap and freeze for at least 5 hours or overnight. Remove from freezer about 15 min. before serving. Cut into squares and serve.