Riverbank La Ti Da Ice Cream Sandwich

I always thought Memorial Day meant SUMMER was officially here. We spent the weekend at the river, skied, grilled hamburgers, got our first suntan of the year even though mother kept us rubbed down in suntan lotion, and always had ice cream. So this year, I served this la ti da version of an ice cream sandwich that is so easy to prepare and so fast to be gobbled up!

1 deep-dish rectangular, throw-away foil pan (9×13)

24 store-bought frozen ice cream sandwiches

2 regular-sized tubs of Cool Whip

Caramel sauce

Fudge sauce

Bag of Heath bits

4 bars Heath bars, chopped

Spray pan with cooking spray. Layer 12 ice cream sandwiches side-by-side in bottom of pan.

Spread one tub of Cool Whip over the top of the sandwiches. Drizzle caramel and fudge syrups over the top of the Cool Whip and then sprinkle with toffee bits. Place in the freezer for about an hour.

Layer 2nd level of 12 ice cream sandwiches on top of the toffee bits. Spread with 2nd tub of Cool Whip. Drizzle caramel and chocolate syrup over the Cool Whip. Sprinkle Heath bars over the top. Place in freezer for several hours until firm.

When ready to serve, remove from freezer and use sharp knife to cut into squares. La ti da!