12 ice cream sandwich cakes
1 bag of M & M’s (take 3/4 of the bag and crush – leave the other 1/4 bag to decorate)
1/2 cup hot fudge (I think Sanders Hot Fudge is by far THE BEST IN THE WORLD!!)
1 tub (8 oz.) Cool Whip (thawed and divided)
1 package Jell-O instant chocolate pudding
WHISK fudge topping and 1 cup Cool Whip in medium bowl until blended. Add dry pudding mix; stir 2 min. Stir in M&M’s (I like to leave a little bit of the crushed M&Ms out to sprinkle over the top of the cake).
ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; cover with half the Cool Whip mixture. Repeat 2 more layers. Top with remaining sandwiches. Frost with remaining Cool Whip; sprinkle a little of the crushed M&M’s over the top and press remaining M&Ms into top and sides of dessert. Wrap loosely with foil.
FREEZE 4 hours.
Drizzle with chocolate sauce & sprinkles (cause sprinkles make everything pretty