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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Make this dessert by sandwiching a whipped topping mixture between crisp cookies-it's a little like putting mortar between bricks. Ingredients:
1 (7.5-ounce) package almond brickle chips, divided |
1 (12-ounce) container frozen whipped topping, thawed |
1 (9.5-ounce) package brown edge wafer cookies |
1/4 cup caramel topping |
Directions:
1. Reserve 1/4 cup almond brickle chips. Fold remaining brickle chips into whipped topping. Reserve 1 3/4 cups whipped topping mixture in refrigerator.
2. Stack 6 cookies, spreading 1 rounded tablespoon of the remaining whipped topping mixture between each cookie. Repeat procedure until 8 stacks of 6 cookies each are formed.
3. Lay 4 cookie stacks on their sides on a large serving plate, one stack at a time. Spread 1 rounded tablespoon whipped topping mixture between each stack, and gently press stacks together to form a log about 9 long. Repeat procedure with remaining 4 cookie stacks. Cover and freeze logs on plate 15 minutes.
4. Frost logs with reserved 1 3/4 cups whipped topping mixture. Sprinkle with reserved 1/4 cup brickle chips. Cover loosely, and freeze logs several hours.
5. Stir caramel topping well; drizzle over logs just before serving.
6. Note: You can substitute 1 1/3 cups finely crushed English toffee-flavored candy bars for the almond brickle chips.
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