Peanut Butter Fudge Ice Cream Cake

• 1 (16 ounce) can chocolate hot fudge ice cream topping
• 3/4 cup peanut butter
• 19 ice cream sandwiches
•  1 (12 ounce) container frozen whipped topping, thawed
• 1 cup salted peanuts or maybe candy bar pieces

1. Pour the chocolate fudge into a medium microwave safe bowl and microwave until fudge softened to a runny consistence. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.
2. Line the bottom of a 9x13 inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, 1 hour. Cut into squares to serve.