24 ice-cream sandwiches
1 (12.25 ounce) jar caramel topping
1 ¼ cups chopped pecans, toasted
1(12-ounce) container frozen whipped topping, thawed
¾ cup hot fudge topping, heated
Place 12 ice-cream sandwiches in a 13 x 9-inch baking dish. Spread evenly with caramel topping, and sprinkle with 1 cup pecans. Top with 2 cups whipped topping and remaining ice-cream sandwiches. Spread remaining whipped topping evenly over sandwiches. Sprinkle with remaining ¼ cup pecans. Cover and freeze at least 2 hours. Let stand 5 minutes before serving; cut into squares. Drizzle with fudge topping before serving.