This no-bake recipe is quick and simple, delivering a frozen, layered dessert in minutes. Follow these steps for a perfect result!

Step 1: Gather Ingredients

1. Thaw 1 (16-ounce) container frozen whipped topping in the fridge for 1–2 hours if needed.

2. Keep 24 ice cream sandwiches in the freezer until ready to use to prevent melting.

3. Tip: Work quickly to keep ingredients cold, and have all toppings prepped for efficient layering.

Step 2: Prepare the Peanut Butter and Toppings

1. Place 1 (16-ounce) jar crunchy peanut butter in a microwave-safe bowl and microwave on low power for 30 seconds at a time, stirring, until warm and spreadable (about 1 minute total).

2. Remove tops from 1 (12-ounce) jar hot fudge topping and 1 (12-ounce) jar caramel topping; microwave each on low power for 10 seconds at a time until warmed and pourable (about 20–30 seconds total).

3. Chop 16 peanut butter cups into small pieces.

4. Tip: Warm peanut butter and toppings just enough to spread easily, but avoid overheating to prevent melting the ice cream.

Step 3: Layer the First Half

1. Line the bottom of a 9×13-inch baking dish with 12 ice cream sandwiches, fitting them snugly (cut to fit gaps if needed).

2. Spread half of the warmed peanut butter (about 8 ounces) evenly over the ice cream sandwiches using a spatula.

3. In a large bowl, mix 1 (3.9-ounce) package instant chocolate pudding mix into 1 (16-ounce) container thawed whipped topping until combined.

4. Spread half of the pudding-whipped topping mixture over the peanut butter layer.

5. Sprinkle half of the chopped peanut butter cups (about 4 ounces) over the whipped topping.

6. Drizzle half of the warmed hot fudge (about 6 ounces) and caramel (about 6 ounces) toppings over the peanut butter cups.

7. Tip: Spread layers evenly to the edges for consistent flavor, and drizzle toppings lightly to avoid overwhelming the layers.

Step 4: Layer the Second Half

1. Place the remaining 12 ice cream sandwiches over the first layer, aligning them neatly.

2. Spread the remaining peanut butter (about 8 ounces) over the sandwiches.

3. Spread the remaining whipped topping over the peanut butter layer (without adding pudding mix for a white top layer, per the tip, or mix in pudding if preferred).

4. Sprinkle the remaining chopped peanut butter cups over the whipped topping.

5. Drizzle the remaining hot fudge and caramel toppings over the top.

6. Tip: Keep the top whipped layer white for a cleaner look, or add pudding for consistent flavor throughout.

Step 5: Freeze

1. Cover the dish with aluminum foil or plastic wrap.

2. Freeze for 1–2 hours until solidly frozen, or overnight for easier slicing.

3. Tip: Ensure the freezer is at 0°F (-18°C) or colder to set the layers firmly.

Step 6: Serve

1. Remove from the freezer and let sit for 5–10 minutes to soften slightly for easier slicing.

2. Slice into 12 squares using a sharp knife or strong metal spatula.

3. Serve with optional extra drizzles of fudge or caramel.

4. Tip: Dip the knife in hot water and wipe dry for clean cuts, and serve immediately to maintain the frozen texture.