ICE CREAM SANDWICH CAKE  

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INGREDIENTS:  
16 ice cream sandwiches, softened  
1 16-ounce container chocolate Cool whip topping  
1 12-ounce jar chocolate fudge topping  
2 bags (about 16 ounces M&M candies)  
1/4 cup chocolate syrup  

DIRECTIONS:  
Layer 8 of the sandwiches in a 9x13 baking dish side  
by side, press down a little to join them. Spread evenly  
1/2 of the Cool Whip and 1/2 of the topping. Sprinkle 1/2  
of the candy over layer. Repeat with another layer of  
same. Drizzle with chocolate syrup to finish. Cover and  
freeze 3 hours or until firm. Slice with a serrated knife.  

Yield: 12 Servings