Ice Cream Sandwich Dessert

19 Ice Cream Sandwiches
1 Carton 12 oz Cook Whip, thawed
1 Jar (11 3/4 oz) Hot Fudge Topping
1 Cup Salted Peanuts

Cut one sandwich in half. Place one whole and one half sandwich along the short side of an ungreased 13x9x2 pan. Arrange eight sandwiches in opposite directions in the pan. Spread with half of the cool whip. Spoon fudge topping by teaspoonfuls onto whipped topping. Sprinkle with 1/2 cup peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping and peanuts. Cover and freeze for up to 2 months. Remove from freezer 20 minutes before serving. Cut into squares. Yield 12-15 servings.