Arrange 6 ice cream sandwiches in the bottom of a 9x13-inch baking dish, cutting to fit so the whole bottom is covered.

Spread half of the whipped topping evenly over the sandwiches.

Drizzle half of the chocolate syrup and half of the caramel syrup on top. Repeat with another layer of ice cream sandwiches, the remaining whipped topping, and the remaining syrups. Cover and freeze for at least 4 hours.

Let the cake sit at room temperature for 5 minutes. Run a knife under hot water, wipe dry, and slice into squares. Serve immediately.