Easy Ice Cream Cake submitted by Dianna M.   Ingredients 16 ice cream sandwiches 1-16 oz. frozen non-dairy whipped topping 1-12 oz. jar chocolate fudge topping (room temperature) 1-1.5 oz. chocolate bar   Place 8 ice cream sandwiches side by side in a 9x13 inch baking dish. Spread evenly with half hot fudge topping and half whipped topping. Repeat with remaining sandwiches and toppings. Sprinkle with grated chocolate bar. Cover and freeze for at least 1 hour before serving. Keep unused portion covered and frozen.