Ice Cream Cake Recipe with Ice Cream Sandwiches and Chocolate Fudge

Instructions:

1. Line the pan. Cover your 9x13 pan with plastic wrap, leaving plenty of overhang on the sides. Note: This allows you to lift the whole cake out later for beautiful, clean slices.
2. Unwrap the sandwiches. Quickly unwrap 12 ice cream sandwiches and lay them in a single layer at the bottom. Cook's cue: Work fast so they stay firm and don't slide.
3. Spread the fudge. Pour half of the 12 oz chocolate fudge sauce over the first layer. Note: Using a room temperature sauce prevents it from shocking the ice cream and causing it to melt.
4. Add the crunch. Sprinkle 0.5 cup of mini chocolate chips over the fudge layer. until evenly distributed.
5. Layer the cream. Spread half of the 16 oz whipped topping over the chips. Note: This creates a moisture barrier that keeps the next layer of sandwiches in place.
6. Repeat the stack. Add the remaining 12 ice cream sandwiches on top of the cream layer. until the pan is full.
7. Final fudge drizzle. Pour the rest of the fudge over the sandwiches. until the dark swirls cover the white ice cream.
8. Top and finish. Spread the remaining whipped topping and sprinkle with the crushed cookies and remaining chips. Note: Press the cookies down slightly so they don't fall off during slicing.
9. Hard freeze. Cover tightly and freeze for 4 hours. until the center feels solid when pressed.
10. Temper before slicing. Let the cake sit on the counter for 5 minutes. until the frosting loses its matte look and starts to shine.