10-12 ice cream sandwiches
1 quart ice cream of your choice (we used chocolate), softened
1 (16 oz.) container frozen whipped topping
Line an 8×8-inch baking dish with parchment paper or aluminum foil.
Make a flat layer of ice cream sandwiches in the bottom of your baking dish. (Cut ice cream bars in half, if necessary.)
Evenly spread softened ice cream, about 1/3 of the tub, over sandwiches. Pour a thin layer of chocolate sauce and/or caramel sauce over ice cream, and smooth gently.
Top with another layer of ice cream sandwiches, then refrigerate for 1-2 hours, or until ice cream sets.
Remove from fridge, carefully extract cake from baking dish and invert onto serving platter.
“Frost” cake on all sides with frozen whipped topping, then make alternating lines of chocolate and caramel sauce across top of cake.
Use a knife or toothpick to drag (in alternating directions) through sauces to create a marbled look.
Serve immediately, or refrigerate until ready to serve. Enjoy!