Lay half of the ice cream sandwiches (whole) in the bottom of a 9x13 inch pan. trimming the last couple to get the complete coverage. Top with half of the cool whip, half of the caramel sundae topping and half of the candy. Lay down another layer of ice cream sandwiches. Top the remaining cool whip and spread it out evenly with a knife, making a lip around the edge so the sundae topping won't run put and over the edges. Top with remaining candy, cover and freeze for several hours (or overnight) before serving. Depending how cold your freezer is, you may need to thaw it out on the counter for 10-15 minutes before serving.