Ingredients
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17 small ice cream sandwiches (mini)
1 (12 ounce) container whipped topping
1 (7 ounce) milk chocolate candy bars
1 (8 ounce) jar caramel ice cream topping
1/4 cup chocolate syrup
Preparation
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Arrange 14 sandwiches in the bottom of a 9x13 dish. Cut the remaining sandwiches in half and fill the spaces.
Spread on the caramel and top with whipped topping. Drizzle on chocolate syrup.
Shave the chocolate bar with a vegetable peeler. Place shavings on the top.
Cover and freeze at least 45 minutes.
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