September 5, 2008

Ice Cream Sandwich Cake by Guest Chef Marli

This one isn't really cooking but it's yummy. It's also Marli's last recipe as a guest chef! Thanks Marli!

17 miniature ice cream sandwiches
1 jar (12 ounces) caramel ice cream topping
1 carton (12 ounces) frozen whipped topping, thawed
1/4 cup chocolate syrup
1 Symphony candy bar (7 ounces), chopped

Arrange 14 ice cream sandwiches in an ungreased 13-in. x 9-in. dish. Cut remaining sandwiches in half lengthwise; fill in the spaces in the dish. Spread with caramel and whipped toppings. Drizzle with chocolate syrup. Sprinkle with chopped candy bar. Cover and freeze for at least 45 minutes. Cut into squares. Yield: 15-18 servings.

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Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.


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