Layered Ice Cream Cake
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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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