1. Beat together the whipped topping and pudding mix until stiff peaks form.
2. Line a 9- x 9-inch pan with Gefen Easy Baking Parchment Paper, and create a base layer of ice cream sandwiches.
3. Top with caramel, making sure the layer is even and smooth.
4. Top the caramel with some chopped Viennese crunch.
5. Add prepared whipped topping, and sprinkle chopped Viennese crunch all over the top.
6. Freeze overnight until solid. Drizzle melted chocolate if desired, slice and serve.