Hot Fudge Ice Cream Cake for 12 Slices

Instructions:

1. Line your baking pan with parchment paper, leaving an overhang on the sides. Note: This is the only way to get the cake out without it breaking.
2. Arrange the first layer of ice cream sandwiches side by-side in the pan, pressing them firmly to eliminate any gaps.
3. Spread half of the room temperature hot fudge over the first layer. Do this until the surface is velvety and covered.
4. Drizzle half of the salted caramel sauce in a zigzag pattern over the fudge and swirl it slightly with a knife.
5. Repeat the process by adding a second layer of ice cream sandwiches, pressing them down firmly.
6. Spread the remaining hot fudge and caramel sauce across the top.
7. Top the cake with the whipped topping, smoothing it all the way to the edges to create a seal.
8. Sprinkle the Heath candy bits across the top, pressing them lightly into the cream.
9. Cover the pan tightly with plastic wrap and freeze for 6 hours until the cake is solid and firm.