This impressive, layered dessert is quick and easy to assemble, and uses only 5 ingredients—mint chip ice cream sandwiches layered with chocolate ice cream, then frosted with creamy whipped topping and topped with fudge sauce and mint sandwich cookie crumbles.

Mint Fudge Ice Cream Lasagna

Line a 9x9-in. baking pan with plastic wrap, extending plastic wrap over all edges of pan. Spread chocolate ice cream in an even layer in prepared baking pan. Smooth top with a straight edge spatula. Freeze for 2 hours or until firm.

Use edges of plastic wrap to lift chocolate ice cream from pan. Cut ice cream into 2 (9x4½-in.) pieces; set aside.

Unwrap ice cream sandwiches; return to freezer while assembling cake. To assemble cake, for the base, form an 8½x4¾-in. rectangle on a large serving platter by arranging 5 ice cream sandwiches with cookie sides down and long sides touching each other.

For vertical cake layers, create an outer ice-cream-sandwich layer or one side of the cake by standing 5 ice cream sandwiches up vertically, next to each other, on top the long edge of the base; slightly press ice cream sandwich edges into the base to adhere and stand up.

Stand up one piece of chocolate ice cream, next to the ice-cream-sandwich layer; press together to adhere. Repeat adding another vertical layer of ice cream sandwiches and chocolate ice cream layer. End with creating a third layer of ice-cream-sandwiches. Freeze, uncovered, for 1 hour or until firm.

Spread whipped topping over top and sides of ice cream cake. Top with crumbled cookies; drizzle with dessert sauce. Freeze frosted ice cream cake until firm.

To serve, let cake stand for 15 minutes. Cut into 8 (1-in.) slices. Cut each slice in half.