Place 8 ice cream sandwiches in a 13 x 9 inch baking dish covered with tin foil. The tin foil allows you to easily lift the ice cream cake out of the pan so make sure it goes over the edges. My ice cream sandwiches didn't cover the entire dish because they were a bit smaller. If they don't fill the dish don't worry. Spread caramel sauce evenly over sandwiches. Don't heat the caramel sauce beforehand. I didn't use the entire container. Sprinkle with roughly half of the container of peanuts. Top with remaining ice cream sandwiches. Spread whipped topping evenly over the sandwiches. I also didn't use the entire container of whipped topping. Sprinkle with remaining salted caramel peanuts. Cover with tin foil and freeze at least 1 hour. Left the ice cream cake from the pane and let stand 5 minutes before serving. Cut into squares. Drizzle with hot fudge sauce.