Cool Whip Ice Cream Sandwich Cake for 12

Instructions:

1. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to create a sling for easy removal.
2. Ensure ice cream sandwiches are firm; freeze for 20 minutes if they have softened.
3. Arrange a single layer of ice cream sandwiches on the bottom of the pan, breaking some to fit the dimensions perfectly.
4. Spread half of the Cool Whip (4 oz / 113g) evenly over the first layer of sandwiches using an offset spatula.
5. Drizzle half of the hot fudge and caramel sauce over the whipped topping, then sprinkle half of the crushed Oreos.
6. Add a second layer of ice cream sandwiches, followed by the remaining Cool Whip.
7. Smooth the top of the cake until it is level and velvety.
8. Top with the remaining fudge, caramel, and Oreo crumbles.
9. Cover the pan tightly with plastic wrap and freeze for at least 6 hours (overnight preferred) to allow layers to fuse.