Easy Ice cream Cake

Now it’s time for the icing on the cake. I think this might be my favorite part! “Ice” the cake with the cool whip.
Then drizzle the caramel and the chocolate on top allowing it to drip down the sides.
Freeze the cake for at least 2 hours and then I allow the cake to set at room temperature for at least 15 minutes to soften some so it’s easier to cut and then it’s ready to serve!
INGREDIENTS
12 ice cream sandwiches
▢chocolate syrup (I like to use to magic shell)
▢Caramel syrup (I normally use Magic shell)
▢(1) 8 oz container of cool whip (or you can use homemade whipped cream)