Ingredients
10-1/2 ice cream sandwiches1 jar (12 ounces) caramel ice cream topping1 carton (12 ounces) frozen whipped topping, thawed (4-1/2 cups)1/4 cup chocolate syrup2 Symphony candy bars with almonds and toffee (4-1/4 ounces each), choppedMaraschino cherries, optional
Preparation
Arrange 9 ice cream sandwiches in a single layer in an ungreased 13x9-in. dish. Cut 2 of the remaining sandwiches in half lengthwise and the last one widthwise; fill in the spaces in the dish. Spread with caramel and whipped toppings. Drizzle with chocolate syrup. Sprinkle with chopped candy bar. Cover and freeze for at least 45 minutes before serving. If desired, garnish with cherries.
