Prepare the Filling:

• In a medium bowl, whisk together ½ cup hot fudge and 1 cup of the thawed 8 oz tub of Cool Whip until blended and smooth.

• Add 1 package of Jell-O instant chocolate pudding mix and stir for 2 minutes until thickened and fully combined.

• Stir in ¾ of the 10.7 oz bag of M&M’s, crushed (reserve a small handful of crushed M&M’s and the remaining ¼ whole M&M’s for decoration).

• Tip: Crush M&M’s in a zip-top bag with a rolling pin or pulse in a food processor for a mix of fine and chunky pieces.

Set Up the Base:

• Lay a 24-inch-long piece of aluminum foil on a flat surface to serve as the assembly base and wrapping for freezing.

• Arrange 4 ice cream sandwiches side by side on the foil, ensuring they’re flat, flush, and touching to form a rectangular base.

• Tip: Work quickly to prevent the sandwiches from melting, and keep the freezer door closed between steps.

Build the First Layer:

• Spread half of the Cool Whip-pudding-M&M mixture evenly over the first layer of ice cream sandwiches using a spatula, covering them completely.

• Tip: Smooth the filling gently to avoid disturbing the sandwiches and ensure an even layer.

Add the Second Layer:

• Place another 4 ice cream sandwiches directly on top of the filling, aligning them with the first layer to maintain a neat structure.

• Spread the remaining half of the Cool Whip-pudding-M&M mixture evenly over this second layer of sandwiches.

• Tip: Press the sandwiches lightly to secure them without squishing the filling.

Complete the Layers:

• Top with the final 4 ice cream sandwiches, aligning them as before to cover the filling completely and form a three-layer cake.

• Tip: Ensure the sandwiches are snug and even to create a cohesive, sliceable dessert.

Frost and Decorate:

• Frost the top and sides of the cake with the remaining Cool Whip from the 8 oz tub, using a spatula to create a smooth or swirled finish.

• Sprinkle the reserved handful of crushed M&M’s over the top for a crunchy accent.

• Press the remaining ¼ of whole M&M’s into the top and sides of the cake for a colorful, decorative touch.

• Tip: Use clean hands or a spoon to press M&M’s gently, ensuring they stick to the Cool Whip.

Freeze the Cake:

• Wrap the cake loosely with the foil, folding it over the top and sides without pressing too tightly to avoid smudging the frosting.

• Freeze for at least 4 hours to ensure the cake is fully set and easy to slice.

• Tip: Place the foil-wrapped cake on a flat surface in the freezer to maintain its shape.

Garnish and Serve:

• Remove the cake from the freezer and unwrap the foil. Let it sit at room temperature for 5 minutes to soften slightly for easier slicing.

• Drizzle extra hot fudge over the top in a zigzag or swirl pattern for a polished look.

• Sprinkle with colorful sprinkles for a playful, festive touch.

• Use a sharp knife to cut into 8–10 slices, wiping the blade clean between cuts for neat portions.

• Serve immediately on plates or in bowls, optionally with extra M&M’s or a scoop of ice cream.

• Tip: Serve with forks or spoons, as the cake can be rich and slightly melty.