Diane Toman, whom we visited this summer, got this recipe from a friend of hers, June Smith. Diane made this "cake" for her mother-in-law's birthday while we were there. It is to die for! Especially on a hot July day, which is when we had it.

Ice Cream Cake

a commercial disposable 9x13 deep dish aluminum pan

24 ice cream sandwiches
2 12-oz jars of hot fudge sauce
2 8-oz tubs of Cool Whip (or one 16-oz)

your choice: Chopped nuts, Hersey Kisses, chocolate shavings for top

1. Layer 12 ice cream sandwiches on the bottom of the pan.
2. Cover this layer with a whole jar of hot fudge sauce.
3. Cover the hot fudge sauce with a tub of Cool Whip.
4. Repeat layers.
5. Decorate top.

Freeze. Remove from freezer one half hour before serving.