Cooking School - Made Easy

Last night, Brenda, Annelysse, and I attended the Taste of Home cooking school at the historic Temple Theater. We knew we'd be in the balcony, but we didn't know we'd be waaaaaay up in the balcony! Good thing for cameras and screens...otherwise the demonstrations would have only been a rumor. It was a lot of fun though; the culinary artist was quite humorous as she prepared a variety of dishes. Art Lewis and Sue Smith hosted the event, and I'd say there were well over one thousand "students" there, mostly women of course.
This recipe looked really good to me, and there's no cooking involved:

Ice Cream Sandwich Cake

19 ice cream sandwiches
1 jar (16 oz.) hot fudge topping
1 1/2 cups salted peanuts
3 Heath candy bars
1 carton (8 oz.) whipped topping, thawed

Arrange ice cream sandwiches in a 9" x 13" baking dish, cutting sandwiches as necessary to cover the bottom.
Remove lid from fudge topping. Microwave 15 - 30 seconds to warm; stir. Spread one-half of fudge topping over ice cream sandwiches. In a food processor, combine peanuts and candy bars. Cover and pulse until chopped. Sprinkle one-half of mixture over fudge layer. Repeat layer of ice cream sandwiches and fudge topping. Spread whipped topping over top of cake. Sprinkle with remaining peanut mixture. Cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving. Cut into 15 squares.