Turtle Dessert
     submitted by Michelle Campbell

17 Ice cream sandwiches
1 12.25 oz Carmel topping
1 1/4 cup chopped pecans - toasted
1 12 oz. Frozen whip topping - thawed
Hot fudge topping - heated

Place a layer of ice cream sandwiches in 9 x 13 pan
Spread evenly a layer of Carmel topping
Sprinkle with toasted pecans
Top with whipped topping
Repeat 2nd layer
Finish with layer of tasted pecans.
Freeze for at least 2 hours
Let stand 5 minutes before cutting into squares
Drizzle with hot fudge