Lightened-up Ice Cream Sandwich Cake

By srumbel

.A lower-calorie version of a favorite! An ice cream sandwich cake with lower sugar and fat ingredients, but all the great taste remains!
from chelseasmessyapron.com

Ingredients

• 2 packages Weight Watchers vanilla ice cream sandwich bars
• 1 container (8 ounces) fat-free frozen whipped topping, thawed
• Chocolate Syrup (I used a calorie-free version)
• Caramel Syrup (I used a sugar-free version)
• 3-4 chocolate sandwich cookies*

Preparation

Step 1

Line an 8 x 8 pan with parchment paper.
Unwrap the ice cream sandwiches. Press 5 sandwiches into the bottom. Cut up the sixth one (There are 6 in each box) and fit it in the blank space.
With a spatula, spread half of the whipped topping over the ice cream sandwiches.
Drizzle the chocolate syrup over the whipped topping. Then drizzle the caramel syrup over that.
Repeat the steps -- top the caramel syrup with 5 more of the bars, fitting the sixth in the empty space. Spread the rest of the whipped topping over the bars. Drizzle the chocolate and then the caramel syrup on top.
Crush the cookies or candy bar and sprinkle on top.
Cover tightly (be careful the tin foil or plastic wrap doesn't touch the top layer or it will stick) and freeze for 20-30 minutes or until solid.
Cut and serve.
Immediately return any leftovers to the freezer.

Notes
*Try a crushed up candy bar instead of the cookies if desired. **I like to make this cake the same day it will be served -- the whipped topping tends to get a bit icy after the first day.

Serves:9