Ice-cream cake

Ingredients:

1)1/2 cup hot fudge ice cream topping, warmed
2)1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
3)1 pkg. (4-serving size) JELL-O Chocolate Flavor 4)Instant Pudding & Pie Filling
5)8 OREO Chocolate Sandwich Cookies, chopped (about 1 cup)
6)12 vanilla ice cream sandwiches, unwrapped

METHOD:POUR fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.ARRANGE 4 of the ice cream sandwiches, ide-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.FREEZE at least 4 hours before serving. Store leftover dessert in freezer.