Spray the foil pan with cooking spray. Place 12 ice cream sandwiches side-by-side in the bottom of the pan.
Spread one tub of Cool Whip over the top of the ice cream sandwiches. Drizzle caramel and chocolate syrups over the top of the Cool Whip and then sprinkle with the toffee bits. Place the dessert in the freezer for about an hour.
Place a 2nd layer of 12 ice cream sandwiches on top of the toffee bits. Spread with a 2nd tub of Cool Whip. Drizzle caramel and chocolate syrup over the Cool Whip. Sprinkle the chopped Skor/Heath bars over the top. Place the dessert in the freezer for several hours, or until firm.
When ready to serve, remove from freezer and use sharp knife to cut into squares. Drizzle more chocolate and caramel onto individual servings, if desired.
Cover leftovers with plastic wrap, and keep in the freezer.