Directions

1. Line an 8 1/2 x 4 1/2" loaf pan with parchment paper, allowing extra to hang over the sides of the pan.
2. Unwrap three of the ice cream sandwiches and cut one in 1/2. Leave the other two whole. Arrange ice cream sandwiches in bottom of pan.
3. Top the ice cream sandwiches with 1/2 the tub of whipped topping and spread to cover completely. Top with whipped topping with the crushed candy cane mint cookies. Unwrap the remaining three ice cream sandwiches and cut one in 1/2.
4. Layer the ice cream sandwiches in the same manner on top of the whipped topping. Push down gently. Top with the remaining topping to cover completely. Cover with plastic wrap and place in the freezer for at least an hour until firm.
5. Remove from freezer and lift parchment to remove the cake from the pan. Using a knife, smooth out the whipped topping and spread it cover any parts that might need a little extra. Garnish with additional cookies.