An EASY ice cream dessert and assembles quickly and is delicious, just ask Craig Cannon
Kamy Cannon
Kamy Cannon
| 9 1/2 regular sized ice cream sandwiches 1 jar (12oz) caramel ice cream topping 1 carton (12 oz) cool whip (I used 8 oz and it was plenty) 1/4 cup chocolate syrup 1 Symphony candy bar (7 oz) chopped (I used a Skor bar, so just whatever you like) Directions: Cut one sandwich in half and place along with a whole one on the short side of an ungreased 9x13 pan. Place the other 8 in opposite direction in the pan. 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 Number Of Servings:15-18 |
No comments:
Post a Comment