TLC Cooking "Layered Ice Cream Cake"

Layered Ice Cream Cake

INGREDIENTS

24	ice cream sandwiches
8	ounces Cool Whip®
2	king-size Butterfinger® candy bars, chopped up
1	squeeze-bottle Hershey's® chocolate syrup
1	squeeze-bottle Smucker's® caramel topping

PREPARATION:

Arrange in six layers in a 9x13-inch pan:
First Layer: 12 ice cream sandwiches, placed over bottom of pan
Second Layer: half the container of Cool Whip®
Third Layer: half of the chopped-up Butterfinger® bars topped with half of the chocolate syrup and half of the caramel topping
Fourth Layer: the rest of the ice cream sandwiches
Fifth Layer: the rest of the Cool Whip®
Sixth Layer: the rest of the chopped-up Butterfinger® bars, topped with the rest of the caramel topping and the chocolate syrup
Freeze and eat as desired.

This recipe appears in: Cakes

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