1FOR THE FILLING: Place the hot fudge topping in a microwave-safe bowl on high in 10-second intervals until warm (not hot).
2Add 1 cup Cool Whip and stir to combine. Add the pudding mix and stir vigorously until thoroughly combined, 1 to2 minutes. Fold in half of the chopped cookies.
3On a long sheet of nonstick heavy-duty aluminum foil, place 4 of the ice cream sandwiches side by side. Layer about half of the filling on top of the sandwiches. Layer 4 more ice cream sandwiches on top of the filling, and then top with remaining filling. Top with the last 4 ice cream sandwiches.
4Ice the cake on the sides and top with remaining Cool Whip. Scatter the sprinkles and remaining cookie crumbles over the top. Freeze overnight. Freeze any leftovers.
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...