Recipe

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• 17 small ice cream sandwiches, divided (miniature)
• 1 (12 oz) jar caramel ice cream topping
• 1 (12 oz) carton frozen whipped topping, thawed
• 1/4 cup chocolate syrup
• 1 (7 oz) symphony candy bar, chopped

• 1 Arrange 14 ice cream sandwiches in an ungreased 13x9x2-inch dish.
• 2 Cut remaining sandwiches in half lengthwise.
• 3 Fill in the spaces in the dish.
• 4 Spread caramel and whipped toppings. Drizzle with chocolate syrup. Sprinkle with chopped candy bar.
• 5 Cover and freeze for at least 45 minutes.
• 6 Cut into squares.