From Virginia’s Kitchen
Ice Cream Cake
- Layer 12 ice cream sandwiches in the bottom of a 9×13-inch pan, cutting to make fit.
- Spread half of the whipped topping over the ice cream sandwiches. Then, sprinkle half of the toffee bits on top.
- Layer once more, ending again with the toffee bits.
- Freeze for four hours. Then, cut into squares and serve!