My dear friend, Lindsey Byers, shared this recipe with me about four years ago.  You can cut the recipe in half and prepare in a smaller, 8x8 dish.  This easily feeds a large crowd!  A big hit with kids of all ages!

  • 1 jar (16 ounce) chocolate syrup
  • 19 ice cream sandwiches
  • 1 (12 ounce) container of frozen whipped topping, thawed
  • ¾ cup peanut butter (or you may substitute caramel sauce)
  • 1 cup salted peanuts or chopped pecans or chopped walnuts* (nuts optional)

Pour syrup into a microwave safe bowl, and heat 2 minutes on high.  Stir peanut butter (or caramel sauce) into syrup until it is smooth.  Allow it to cool to room temperature.  Line the bottom of a 9 x 13 dish with 9 ½ ice cream sandwiches.  Spread half of the whipped topping over the ice cream sandwiches.  Spoon half of the chocolate mixture over whipped topping.  Top with nuts (if using).  Repeat layers.  Freeze for one hour, or until firm.  Drizzle with chocolate sauce.  Cut into squares to serve.