Ice Cream Lasagna

1. Line the bottom of a 9x13-inch pan with 12 ice cream sandwiches.

2. Open the jar of peanut butter, place into microwave oven, and microwave on low power for about 30 seconds at a time, until the peanut butter is warm and spreads easily. Spread half the peanut butter over the layer of ice cream sandwiches.

3. Mix the instant chocolate pudding mix into the whipped topping; spread half the mixture over the peanut butter layer.

4. Spread half the peanut butter cups over the whipped topping layer.

5. Remove tops of the hot fudge and caramel topping jars, and microwave on low power for about 10 seconds at a time just until the toppings are warmed and liquid. Drizzle half of the fudge and caramel sauces over the peanut butter cups.

6. Repeat the layers, starting with the remaining ice cream sandwiches, followed by remaining peanut butter, whipped topping mix, peanut butter cups, hot fudge sauce, and caramel sauce.

7. Freeze the dessert until solidly frozen, 1 to 2 hours.

Cook's Note

When I make this, I do not add the dry chocolate pudding mix to the second half of the frozen topping. This is just a preference for me because I like the appearance of the white color on top. This is also difficult to cut once it's frozen...may have something to do with the frozen peanut butter? Will need a good knife or strong metal spatula!