Cut 1 ice cream sandwich in half, place 1 whole and 1 half sandwich along a short side of an ungreased 9x13 inch baking dish. Arrange 8 sandwiches in opposite direction in the dish.
Remove lid from fudge topping and microwave 15-30 seconds to warm; stir. Spread ½ of fudge topping over ice cream sandwiches.
In a food processor, combine peanuts and candy bars. Cover and pulse until chopped. Sprinkle ½ of mixture over fudge layer.
Repeat layer of ice cream sandwiches and fudge topping.
Spread whipped topping over top of cake. Sprinkle with remaining peanut mixture. Cover and freeze for up to 2 months.
Remove from freezer 20 minutes before serving. Cut into squares. Yield: 15 servings.