Only food professionals should attempt this intimidating, yet delicious cake.
24 ice cream sandwiches
12-ounce tub of Cool Whip, or other prepared whipped topping
1 package (8 ounces) toffee bits (such as Heath Bar bits)
Unwrap all the ice cream sandwiches (the most difficult part of the recipe). Arrange 12 of them in a single layer in a 9" x 12" pan. Top with about a third of the whipped topping and sprinkle with half the toffee bits. Arrange remaining 12 ice cream sandwiches on top, spread with remaining whipped topping and sprinkle balance of toffee bits on top. Refrigerate, uncovered, no more than 3 hours (but freeze for any longer amount of time) before serving. Serves 12 - 16.