Chocolate-Almond Ice Cream Cake

2 (24-ounce) packages light triple-chocolate ice cream sandwiches (such as Blue Bunny) 1 (12-ounce) container frozen fat-free whipped topping, thawed 20 dark chocolate covered almonds, coarsely chopped (such as Dove) Line 9x5-inch loaf pan with foil. Arrange four ice cream sandwiches, side by side, on bottom of pan. Top with 2/3 cup whipped topping, and sprinkle 1/3 of chopped almonds. Repeat layers once; top with ice cream sandwiches. Freeze 30 minutes or until firm. Remove ice cream sandwich layers from loaf pan. Spread remaining whipped topping over top and sides of cake. Sprinkle remaining almonds on top. Cover and freeze at least 1 hour or until firm. Cut evenly into 12 slices.