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Ice Cream Sandwich Dessert

 Ice Cream Sandwich Dessert
It takes 10 minutes tops to prepare this cool treat, but it tastes like you spent a lot of time creating it.—Cathie Valentine, Graniteville, South Carolina
18 ServingsPrep: 10 min. + freezing


  • 17 miniature ice cream sandwiches, divided
  • 1 jar (12 ounces) caramel ice cream topping
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • 1/4 cup chocolate syrup
  • 2 Symphony candy bars with almonds and toffee (4-1/4 ounces each), chopped


  • Arrange 14 ice cream sandwiches in an ungreased 13-in. x 9-in. dish.
  • Cut remaining sandwiches in half lengthwise; fill in the spaces in
  • the dish. Spread with caramel and whipped toppings. Drizzle with
  • chocolate syrup. Sprinkle with chopped candy bar. Cover and freeze
  • for at least 45 minutes. Cut into squares. Yield: 15-18 servings.
Nutritional Facts: 1 piece equals 254 calories, 11 g fat (7 g saturated fat), 13 mg cholesterol, 105 mg sodium, 36 g carbohydrate, 1 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.