19 ice cream sandwiches
1 (16 oz.) non-dairy whipped topping
caramel ice cream syrup
chocolate syrup
1 c. chopped peanuts (optional)

Cut one ice cream sandwich in half. Place one whole and 1 half sandwich along short side of an ungreased 9 x 13-inch pan. Arrange 8 sandwiches in opposite direction in the pan. Spread half of the whipped topping over sandwiches. Swirl caramel syrup generously across the top. Drizzle the chocolate syrup across the top. Sprinkle with chopped nuts. Repeat layers. Cover and freeze. Can be kept in freezer up to 2 months. Remove from freezer 20 minutes before serving. Cut in squares.