In a 9x13-inch pan, place 12 of the ice cream sandwiches in a single layer.

Scoop half of the Cool Whip onto the ice cream sandwich layer and spread out evenly.

Drizzle hot fudge sauce (you may need to warm it just enough to be able to drizzle, but it should not be hot or it will melt the Cool Whip) and caramel sauce over the Cool Whip.

Add the remaining 12 ice cream sandwiches in a single layer, then drizzle on more hot fudge and caramel sauce.

Scoop the rest of the Cool Whip on top of the cake and spread out evenly.

Cover the cake with plastic wrap and freeze for at least 3 hours until completely firm.

Drizzle more hot fudge and caramel sauce over top of the cake, then sprinkle with M&M’S.

Cut the cake and serve frozen.