Glasstårta

17 to 24 ice cream sandwiches (it took 22 Pet sandwiches to

fill the 13"x9" pyrex dish I have)

1 12.24 oz jar caramel topping

1 1/2 c chopped pecans, toasted

1 12oz container Cool Whip, thawed

3/4 c hot fudge topping, heated (oops, I forgot to put the

topping on today)

Cover the bottom of a 13"x9" baking dish with ice

cream sandwiches (I spray the dish with a very light coating

of Pam cooking spray to make it easier to sere).

Spread caramel topping evenly over top and sprinkle with 1

cup of pecans. Top with 2 cups of Cool Whip and remaining

ice cream sandwiches. Spread remaining Cool whip over all

and sprinkle top with remaining pecans. Cover and freeze at

least 2 hours. Let stand 5 minutes before serving. Cut into

squares and drizzle with hot fudge topping.

The recipe calls for 17 sandwiches. I have found that

different brands are different sizes and not all 13x9 pans

are exactly 12x9 so the number of sandwiches can vary.

I've been thinking too that it might be yummy to add

some sliced bananas in the middle and some sliced

strawberries or strawberry topping on the second layer of

sandwiches to make a banana split dessert!