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12-pack ice cream sandwiches
1 large container Cool Whip®
Hershey's chocolate syrup
2 large Butterfinger candy bars
1/2 cup chopped pecans
Spread a layer of ice cream sandwiches across the bottom of a cake tin. Spread Cool Whip on top. Crumble Butterfingers, and spread over Cool Whip. Drizzle chocolate on top and sprinkle with pecans. Put in freezer for a couple of hours to harden, then cut into squares and serve.
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