Every month or two, I get together with a group of friends from college for a fun weekend filled with games, food, and lots of fun. From a food perspective, it is sort of a weekend long potluck. Seeing that we have to travel a couple hours to get to these parties, I am usually looking for dishes that are extremely simple and quick to make. Of course, make-ahead things work to, but for those times that I am not quite so prepared, I need something that I can throw together in a matter of minutes, without making a huge mess of the host’s kitchen. This dessert definitely fit those standards. But, more on that in a minute…

I think we literally threw this thing together in about 10 minutes. Sure, it had to set up a little in the freezer, but that was inactive time (so it doesn’t count). On top of that, we even had some “helpers”, that insisted on getting on the blog. Say hi to A.J. and Michaela (some of my friends’ children).

The original recipe said to use 17 of the miniature ice cream sandwiches… Guess how many come in a box. Yep, 16! Well, I bought the extra second box thinking we might end up eating some of the other sandwiches while we waited for dinner, and for this to set up. Nope, we didn’t eat them. I think you could easily do without the 17th bar. So, I suggest just using one box (unless you just want extras – and if that’s the case… OK, you can blame all of the extra ice cream sandwiches you will eat on me).

As you can see, I didn’t really let ours set up as well as it should have, but it really didn’t matter. This dessert was still a mass of yummy, chocolate and caramel goodness!

Ice Cream Sandwich Dessert

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INGREDIENTS

• 1 box miniature ice cream sandwiches
• 12 oz. jar caramel ice cream topping
• 12 oz. frozen whipped topping, thawed
• 1/4 cup chocolate syrup
• 6-7 oz. Symphony candy bar, chopped

METHOD

1. Arrange ice cream sandwiches in the bottom of an ungreased 9×13 inch dish. You will probably have to cut some of the bars in order to fill in extra spaces.

2. Spread the caramel ice cream topping over the sandwiches, and then top that with a layer of the whipped topping.

3. Drizzle with chocolate syrup, and sprinkle the chopped chocolate over the top. Cover and freeze for at least 45 minutes.

Recipe originally from the August / September 2005 edition of Taste at Home.