This is another one of those recipes that is perfect for me. It's easy but packs a big "WOW" amongst your family and friends.
Allison loved it so much, she requested it as her birthday cake this year. And with Labor Day just around the corner, it would be the perfect end of summer dessert. But then, isn't ice cream good all year round?
Ice Cream Cake
19 Ice Cream Sandwiches (I use the store brand)
1 Bag of Heath Bits 'O Brickle Toffee Bits or Milk Chocolate Toffee Bits
1 Jar of Caramel Ice Cream Topping (I use Smuckers)
1 16 oz. (Big Tub) of Cool Whip, thawed
~In a 9 x 13 glass baking dish, place 9 1/2 ice cream sandwiches on the bottom. 2 rows of 4 and 1.5 to finish the end.
~Sprinkle about 1/3 bag of the toffee bits over the sandwiches.
~Next drizzle almost 1/2 the jar of caramel over the sandwiches and bits.
~Next spread 1/2 the tub of Cool Whip over the the first layer.
~Repeat the previous steps to create another layer saving some of the bits and caramel to garnish the top layer.
~Drizzle the remaining caramel in a decorative pattern and then sprinkle with the remaining bits.
~Place uncovered in freezer for at least two hours to set up.
Other variations: Chocolate sauce with peanut butter chips, or mint chocolate chips or Butterfingers candy bars crushed up on top. With all the toppings and chips out there, your possibilities are endless!
Thanks for stopping by my kitchen!