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Unwrap the first 12 ice cream sandwiches and place them on the bottom of a 9x13 baking dish. (I usually have to cut a few of them to fill in the edges.
Spread on half of the fudge sauce.
Top with half of the whipped cream.
Repeat layering, ending with the remaining whipped topping.
Sprinkle the top evenly with mini M&M's and peanuts.
Drizzle with chocolate syrup and caramel.
Freeze until the chocolate syrup is frozen (so that it doesn't stick), and then cover with plastic wrap (or use a domed lid) and freeze for about 3 hours.
To serve, warm a knife under hot water to make slicing easier.
Serve and store covered.