Ingredients
17 miniature ice cream sandwiches, divided
1 jar (12 ounces) caramel ice cream topping
1 container (12 ounces) frozen whipped topping, thawed
¼ cup chocolate syrup
1 Symphony candy bar (7 ounces), chopped
Directions
Arrange 14 ice cream sandwiches in an ungreased 13-by-9-by-2-inch dish. Cut remaining sandwiches in half lengthwise; fill in the spaces in the dish.
Spread with caramel and whipped topping. Drizzle with chocolate syrup. Sprinkle with chopped candy bar.
Cover and freeze for at least 45 minutes. Cut into squares.
Recipe Courtesy Of
Taste of Home
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