Frozen Caramel Crunchcake

By Tamipri

shares Share on Facebook Share on Twitter Pin it Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 0/5 (0 Votes)

1 Picture

Ingredients

2 full-size caramel corn rice cakes
1/4 c. Cool Whip Free

Details

Servings 1

Preparation

Step 1

Cover the top half of one rice cake evely with cool whip., Gently place the other rice cake on top, making a sandwich. Freeze for at least 1 hour, then enjoy.

Each serving=130 calories