Hi Carol,

This dessert was in a recent "Taste of Home" magazine. Although I have been making this for the past ten years at least, I am sending their recipe since it has actual measurements while I always kind of ad-libbed the recipe. It is really good, and is impressive enough for company. If your family is small, the leftovers freeze well when covered tightly. Keep in mind that it is very rich, so a little goes a long way. It would be simple enough to even just make half a recipe. Some of the things I have done differently are use regular sized ice cream sanwiches and cutting them when needed to fit the dish. The packaged chocolate covered toffee chips found in the baking section of grocery stores are convenient and easy to use instead of the candy bar for the topping. Any toffee type candy bar can be used. Finely chopped toasted pecans are good on top, and for something a little different, chop well drained marachino cherries and sprinkle them on top instead of the toffee. I hope you and your family will give this a try.

Brenda

ICE CREAM SANDWICH DESSERT

17 miniature ice cream sandwiches, divided
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. x 2-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. Y

ield: 15-18 servings.