Welcome and Bon Appetit!

My husband and I are celebrating our 30th anniversary today and in honor of the occasion, I’ve decided to assemble  a collection of some of our family’s favorite recipes.  So to kick things off, (in no particular order of favorite)  here’s a recipe I got from my friend Kelly for ice cream cake (hence the name).  It’s easy to make (+), the ingredients are readily accessible (+),  it’s  a  great make-ahead dessert (+), and it’s a  taste-bud treat (+).   It is however, quite sweet (-) although some might count that as a plus.  Enjoy!

Kelly’s Ice Cream Sandwich Cake

24 vanilla ice cream sandwiches

Cool Whip (small tub)

1/2 -3/4  cup caramel topping ( the more you use, the sweeter the cake)

1/2 pkg. Skor bits

In a 9″ x 13″ pan, arrange a single layer of ice cream bars, cutting some bars as needed to fit and fill the pan.  Spread a thin layer of Cool Whip over the ice cream bars.  Sprinkle a layer of half the  Skor bits and then drizzle  with half  of the caramel topping.  Repeat the layers once more.  The pan will be full!  Cover and freeze for at least two hours before serving or make several days (or weeks) ahead.  Cut desired pieces for serving, and return remainder to freezer.  Serves 12-15, depending on how many ice-cream lovers you’re feeding.

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