Whip the heavy cream and sugar for about 3 minutes, or until stiff peaks form.
Layer half of the ice cream sandwiches into the bottom of a 9x13 baking pan, cutting some of them down to size to fit so that there are only a few gaps in the bottom.
Once you have a layer, spread half of the whipped cream on the top evenly.
Layer on the remaining ice cream sandwiches then spread the remaining whipped cream on top.
Cover and freeze for 4-5 hours, or until frozen again.
Drizzle as much chocolate and caramel syrup on top as you like then sprinkle the M&M’s and chopped Reese’s chocolate on top.
Slice and serve immediately.
Notes
Instead of the heavy cream and sugar, you can you use 1 8oz tub of Cool Whip.