Instructions

1. 1

   Prepare the ingredients:

   • 2 cups salted caramel sauce
   • ⅔ cup creamy almond butter
   • 17 ice cream sandwiches
   • 1 11-ounce tub frozen whipped topping, thawed
   • 1 cup roasted almonds [From our test kitchen: almonds turn rock-hard once frozen, so we chop them coarsely to keep every square easy to slice.]
2. 2

   Pour the caramel into a microwave-safe bowl and heat on High until hot, about 2 minutes, pausing every 30 seconds so it doesn't boil over. Remove carefully and stir in the almond butter until glossy and smooth. Let cool to room temperature.

3. 3

   Line the bottom of a 9x13-inch baking dish with a single layer of ice cream sandwiches (about 8 1/2 sandwiches; trim the last one to fit). Spread half of the whipped topping over them in an even layer, then chill.

4. 4

   Drizzle half of the cooled caramel over the topping and scatter with half of the chopped almonds. Repeat the layers once more, cover tightly, and freeze for at least 6 hours.