Dark Chocolate Crunch Ice Cream Sandwich Cake

• 16 -18 frozen ice cream sandwiches
• 1 (8 ounce) container frozen whipped topping, thawed
• 20 chocolate round wafers, divided
• 1 (7 1/4 ounce) bottle Smucker's(R) Hot Dark Chocolate Microwaveable Topping, divided
• decorator candy sprinkles

1. ARRANGE 8 to 9 ice cream sandwiches in 9-inch square pan, cutting to form an even layer. Spread with half of whipped topping. Break or crush chocolate wafers and sprinkle over the whipped cream. Microwave 1 cup of chocolate topping into small microwave-safe bowl on HIGH for 30 seconds. Drizzle evenly over wafers.
2. TOP with remaining 8 to 9 ice cream sandwiches to form an even layer. Spread with remaining whipped topping. Freeze 3 hours or overnight. Remove from freezer 10 minutes before serving. Cut into squares.
3. HEAT remaining topping. Drizzle each serving with topping. Sprinkle with decorator sprinkles.
4. Nutritional information (amount per servings): Total Calories: 640. Sodium 440mg. Fat: 32g. Carbohydrates: 82g. Cholesterol: 40mg. Protein: 11g. Fiber: 1g.

frozen ice cream sandwiches, frozen whipped topping, chocolate round wafers, chocolate, sprinkles

Taken from www.food.com/recipe/dark-chocolate-crunch-ice-cream-sandwich-cake-516422 (may not work)