Line a freezable container with foil or plastic wrap.
Make the base of your ice cream cake by laying half the ice cream sandwiches out together in the lined container. You can do either a square (4 pieces) or rectangle (6 pieces).
Add a filling layer of softened Cool Whip on the top of the base layer of sandwiches. Drizzle a bit of the caramel and chocolate topping over the Cool Whip layer.
Put the next layer of ice cream sandwiches on top of the Cool Whip/sauce drizzle layer. Make sure you line them up evenly with the bottom layer now. Once they are frozen you will not be able to rearrange them.
Top the second layer of ice cream sandwiches with another layer of Cool Whip and drizzled sauces, cover and put in the freezer for at least 2 to 3 hours to set. If you are not using a deep container with a lid that won't touch the top of the cake, then you can stick toothpicks into the top layer and drape foil over it to help it keep fresh in freezer.
Once completely frozen again, move your cake from the freezer container to a pretty serving tray if you wish (optional) add a final layer of softened Cool Whip as icing, spreading on top and sides of the Ice Cream Cake.
You can now add whatever toppings you have chosen to finish off the cake with. I used a drizzle of Caramel Ice Cream Topping, a drizzle of Chocolate Ice Cream Topping, Mini Rolos, mini milk chocolate chips and President's Choice Sugar Cone Ice Cream Topping for the cake pictured here.