Ice Cream Lasagna

1. 1

   Line the bottom of a 9x13-inch pan with 12 ice cream sandwiches.

2. 2

   Open the jar of peanut butter, place into microwave oven, and microwave on low power for about 30 seconds at a time, until the peanut butter is warm and spreads easily. Spread half the peanut butter over the layer of ice cream sandwiches.

3. 3

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

4. 4

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

5. 5

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

6. 6

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

7. 7

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

* Per serving · 4 servings · Values may vary.

No additional tips available.