Monday, July 12, 2010
Frozen Caramel-Toffee Ice-cream sandwhich dessert!!!
FROZEN CARAMEL-TOFFEE ICE CREAM SANDWICH DESSERT
1 deep-dish rectangular, throw-away foil pan (9×13)
24 store-bought frozen ice cream sandwiches
2 regular-sized tubs of Cool Whip
bag of Heath bits
4 bars Heath or Skor candy bars, chopped
1. Spray pan with cooking spray. Layer 12 ice cream sandwiches side-by-side in bottom of pan.
2. Spread one tub of Cool Whip over the top of the sandwiches. Drizzle caramel and chocolate syrups over the top of the Cool Whip and then sprinkle with toffee bits. Place in the freezer for about an hour.
3. Layer 2nd level of 12 ice cream sandwiches on top of the toffee bits. Spread with 2nd tub of Cool Whip. Drizzle caramel and chocolate syrup over the Cool Whip. Sprinkle Skor/Heath bars over the top. Place in freezer for several hours until firm.
4. When ready to serve, remove from freezer and use sharp knife to cut into squares.
Yield: One GIANT dessert
*For an outdoor gathering, we found this was easiest to eat when cut into squares and served in cups. Place a bunch on a tray for simple serving.
**Warning! This recipe makes a LOT. It keeps well in the freezer for several days. Make it only when you have a large gathering planned, or cut the recipe in half.
***It is suggested that you use the pan indicated in the recipe since you need to have a pan that is deeper than normal. If you have a deep pan alternative, go ahead and try that one (you’ll need about 4 to 5 inches of depth to be safe).
Recipe Source: Adapted from San Diego Cooks Blog