In a 13×9 dish, starting with short side, place 12 ice cream sandwiches inside dish to cover bottom of dish, cutting sandwiches to fit.
Add banana slices to cover sandwiches.
Add both strawberry and pineapple sauce to cover banana layer; spread with spatula to combine and cover.
Butterscotch, hot fudge and caramel sauces:warm if needed to thin out for drizzling.Drizzle each sauce on top of dessert (keep in mind, you should have half of each jar left when you finish this dessert — perfect for another dessert later!).
Add half of your cool whip; spread to cover.
Place remaining 12 ice cream sandwiches next, again cutting sandwiches to fit.
Add the rest of cool whip; spread to cover.
Finish off by topping with the drizzle of more hot fudge, butterscotch, caramel sauce; cherries and chopped peanuts.
Cover withpan lid or aluminum foil; freeze for at least 4 hours prior to serving.
When serving, remove from freezer and let sit 20 minutes at room temp before cutting into serving squares.