24 ice cream sandwiches
1 container (16 ounces) whipped topping, thawed
1 jar caramel sundae topping
1 ½ cups chocolate syrup or hot fudge sauce
6 to 8 Snickers candy bars, sliced into pieces
Line a 9 x 13 inch pan with a large sheet of foil, making sure the foil comes over the edges of the pan. Layer half of the ice cream sandwiches in the bottom of the pan, cutting a few to get them to fit in the pan. Top with half of the whipped topping, one-third of the caramel sundae topping, 1/3 of chocolate syrup and one-third of the candy. Repeat these steps again, cover and freeze. Remove from freezer about 10 minutes before serving. Decorate the top with the remaining caramel and chocolate and candy bars. Use foil to lift from pan. Cut into squares to serve.