Deliciously Decadent Ice Cream Lasagna

1. Line the bottom of a 9×13-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 peanut butter is warm and spreads easily. Spread half the peanut butter over the layer of ice cream sandwiches.

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

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

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

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

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

   

Tips

When making this, 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. It may have something to do with the frozen peanut butter? You will need a good knife or strong metal spatula!