Ingredients
- approximately 22-24 ice cream sandwiches
- 1 pint of butterscotch caramel ice cream topping
- 12 oz. cool whip, thawed
- ¾ cup slivered almonds (optional)
Instructions
- Unwrap and line bottom of 9" x 13" pan with approximately 11-12 ice cream sandwiches. Trim to make layer smooth and even.
- Spoon on and spread about ½ pint of butterscotch caramel ice cream topping.
- Spoon on and spread half of the cool whip.
- Repeat layers of ice cream sandwiches, butterscotch caramel topping, and cool whip.
- Sprinkle top with slivered almonds.
- Freeze until serving.
