By Carla Vigos
Laguna Woods Globe contributor
I am obsessed with food. I like to read about food, cook food and talk about food.
This ice cream dessert recipe came from the web, but the original was too sweet for my liking so I tweaked it. I recently made it twice for some big parties, and it was quite the hit.
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Carla Vigos, Laguna Woods Globe cooking columnist
(Courtesy photo)
With this warm weather we’ve been having lately, there’s no better time for ice cream. You can make this little treat in no time, and it’s very tasty.
For questions or comments, contact me at cjvigos@yahoo.com.
Ice cream sandwich dessert
INGREDIENTS
12 vanilla ice cream sandwiches
Bottle of caramel drizzle
8 ounces frozen whipped topping
Bottle of chocolate sauce
Optional toppings: crushed chocolate chips or Heath bars
DIRECTIONS
You will need a 13 x 9” dish. Unwrap 12 ice cream sandwiches and place them to fit in the dish. Squeeze the caramel drizzle on top of the sandwiches. I like to cover it completely.
When you squeeze the topping on it, it will go into the holes of the sandwiches and you’ll know that’s enough. Do not use the whole bottle.
Place the dish in the freezer for about an hour.
Then spread the container of frozen whipped topping over that. Drizzle with chocolate sauce to your liking and sprinkle on optional toppings.
Freeze again until ready to serve.