30 Ice Cream Sandwiches
1(17)oz. Jar Butterscotch-caramel Sauce
1 (16)oz. Cool Whip
11/2 Cups Pecans, Toasted
Redi Whip
Candied Cherries
Toast the nuts in a 350 oven. Stir ever 10 minutes. Do not let these burn. Cool. Place 15 ice cream sandwiches in a 13 x 9 glass baking dish. Spread evenly with the butterscotch-caramel sauce. Sprinkle 1cup of toasted nuts on top and top with half of the whipped topping. Add another layer of ice cream sandwiches. Top with the remaining whipped topping or redi whip. Cover well and freeze for at least 4 hours before serving. Before serving make the hot fudge sauce to put on top of this dessert. Top with hot fudge sauce, whipped cream and garnish with remaining toasted nuts and cherries on each square.
Hot Fudge Sauce:
1 Stick Butter
2 Squares Unsweetened Chocolate
1 (14)oz. Can Sweetened Condensed Milk
Melt butter and chocolate over medium heat, stirring constantly. Add sweetened condensed milk and stir over low heat untill it is mixed good. Keep warm and serve.
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