It's still quite hot around here and I think this recipe I'm sharing today will hit the spot.
I've had this one posted on my food blog since 2006, matter of fact, it was one of my first recipes posted when I first started the blog, it doesn't even have a picture to go with it. Hahah
I'll be updating the post today. I hadn't made it since Idaho so it's been over 5 years now, I don't know why it's taken me this long to make it again, I guess it got lost in the archives. Glad I found it again while browsing my food blog because I had forgotten just how yummy it is.
ICE CREAM DESSERT
Ice cream sandwiches (I use the little mini ice cream sandwiches – they’re easier to work with)
1 Tub Cool Whip
1 package of 10 small butterfinger candy bars
Caramel sauce in the squeeze bottle
I usually make this desert in a big deep round Rubbermaid container. The amount of ingredients is dependent on the size desert you want to make. I use 20 oz of cool whip.
I take the candy bars and put them into 2 Ziploc bags (5 bars will fit in a sandwich size bag). Crunch them up with a hammer (it gets out the frustrations).
Layer the bottom of the container with ice cream sandwiches.
Put a layer of cool whip on top of the ice cream sandwiches.
Then pour a layer of the caramel sauce on top of the cool whip.
Take the crunched up pieces of the candy bar in one Ziploc bag and spread on top of the caramel sauce.
If your container is deep enough, put another layer of cool whip, caramel sauce, and crunched up candy bars.
Put it into the freezer.