Step 1: Prepare Your Pan
Line a 9×13-inch pan with aluminum foil or parchment paper, leaving some overhang on the sides for easy removal later. This step is optional but makes serving much easier and cleaner.

Step 2: Create the First Layer
Arrange 12 ice cream sandwiches in a single layer on the bottom of the pan. You may need to slightly trim or squeeze them to fit snugly. Work quickly so they don’t start melting. It’s okay if there are small gaps – the toppings will fill them in.

Step 3: Add Whipped Topping
Spread half of the thawed whipped topping (about 8 ounces) evenly over the ice cream sandwiches using an offset spatula or the back of a spoon. Make sure to spread it all the way to the edges for even coverage.

Step 4: Drizzle Sauces
Drizzle half of the warmed hot fudge sauce and half of the caramel sauce over the whipped topping layer. You can do this in stripes, swirls, or a random pattern – there’s no wrong way! Use a spoon or squeeze bottle for better control.

Step 5: Add Mix-Ins
Sprinkle half of the crushed Oreos, half of the chocolate chips, and half of the toffee bits over the sauce layer. Gently press them into the whipped topping so they adhere.

Step 6: Repeat Layers
Place the remaining 12 ice cream sandwiches on top, creating a second layer. Spread the remaining whipped topping over this layer, then repeat with the remaining sauces and toppings.

Step 7: Freeze
Cover the pan tightly with plastic wrap or aluminum foil. Freeze for at least 4 hours or overnight until completely firm. For best results, freeze overnight to allow all the layers to set properly and the ice cream sandwiches to soften into a cake-like texture.

Step 8: Serve
Remove from freezer 5-10 minutes before serving to make slicing easier. Use the foil overhang to lift the cake out of the pan if desired, or slice directly in the pan. Cut into squares using a sharp knife dipped in hot water and wiped clean between cuts. Garnish individual slices with extra whipped topping, sauce drizzles, and cherries if desired.