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17 ice cream sandwiches
1 (12.25-ounce) jar caramel topping
1 1/4 cups chopped pecans, toasted
1 (12-ounce) container Cool Whip, thawed
3/4 cup hot fudge topping, heated

Place 8 1/2 ice cream sandwiches in a 13x9-inch baking dish.
Spread evenly with caramel topping, and sprinkle with 1 cup pecans.
Top with 2 cups Cool Whip and remaining ice cream sandwiches.
Spread remaining Cool Whip evenly over sandwiches. Sprinkle with
remaining 1/4 cup pecans. Cover and freeze at least 2 hours. Let
stand 5 minutes before serving. Cut into squares. Drizzle with
fudge topping.

Yield: 10 servings.

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