Ingredients
1 box of 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 (4.25 ounces), chopped
How to Make It
Arrange the ice cream sandwiches in an ungreased 13x9 inch dish, cutting some of the sandwiches in half lengthwise to fill in the spaces in the dish. Spread with caramel topping and then the whipped topping. Drizzle with chocolate syrup. Sprinkle with chopped candy bar. Cover and freeze for at least 45 minutes. Cut into squares.
Yield: 15-18 servings
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