Ice Cream Sandwich Cake

Name: Ice Cream Sandwich Cake
Prep time: 10 min
Total time: 10 min
Yield: 18 servings.
Ingredients: 10 to 12 ice cream sandwiches; 1 jar (12 ounces) caramel ice cream topping; 1 carton (12 ounces) frozen whipped topping, thawed; 1/4 cup chocolate syrup; 1 Symphony candy bar with almonds and toffee (7.37 ounces), chopped; Maraschino cherries, optional

TOTAL TIME: Prep: 10 min. + freezing YIELD: 18 servings.

It takes 10 minutes tops to prepare this cool ice cream sandwich cake, but it tastes like you spent a lot of time creating it. —Cathie Valentine, Graniteville, South Carolina

Ingredients

10 to 12 ice cream sandwiches
1 jar (12 ounces) caramel ice cream topping
1 carton (12 ounces) frozen whipped topping, thawed
1/4 cup chocolate syrup
1 Symphony candy bar with almonds and toffee (7.37 ounces), chopped
Maraschino cherries, optional

Directions

1. Arrange ice cream sandwiches in a single layer in an ungreased 13x9-in. dish, cutting sandwiches to fill the dish as needed. Spread with caramel and whipped toppings. Drizzle with chocolate syrup. Sprinkle with chopped candy bar.
2. Cover and freeze for at least 45 minutes before serving. If desired, garnish with cherries.

Nutrition Facts

1 piece: 254 calories, 11g fat (7g saturated fat), 13mg cholesterol, 105mg sodium, 36g carbohydrate (17g sugars, 1g fiber), 3g protein.

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