Pour hot fudge topping into a medium bowl. Whisk in 1 cup of cool whip. Add dry pudding mix and stir it for 2 minutes. Once done, stir in chopped biscuits. Arrange 4 ice cream sandwiches, side-by-side, on 24-inch long sheet of foil; top it up with half the cool whip mixture. Repeat layers. Top with remaining sandwiches. Cover the top and the sides with the remaining cool whip. Bring up the sides of the foil; double fold over the top and ends to loosely seal the packet. Freeze for 4 hours or until firm, and serve.