In a 9x13-inch pan or casserole dish with at least 4-inch sides, place 12 of the ice cream sandwiches in a single layer. You may need to cut one or two so that they fit well.

Spread about half of the thawed whipped topping onto the ice cream sandwich layer. An offset spatula works great for this, but so does a bowl scraper or the back of a large wooden spoon.

Pour on the strawberry sundae topping over the whipped topping and spread evenly. It’s ok if it mixes in a bit.

Gently layer in the ice cream sandwiches as shown in the photo and press down on each lightly. Again, you may need to cut one or two ice cream sandwiches to make them fit well.

Dollop the remaining whipped topping and spread it evenly.

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

Note: If you don’t anticipate that the entire cake will be enjoyed at one time, you may want to hold the fresh strawberries so that they don’t freeze with the cake. Frozen strawberries become very mushy and juicy when thawed after a hard freeze. Offer a bowl of cut berries to spoon over top each plated serving in this case.

Wrap leftovers very tightly and place back in freezer right after cutting portions that will be eaten right away.