Easy Ice Cream Cake

1. 1

   Line a 13 x 9 inch pan with plastic wrap letting wrap extend over by a few inches on long side of pan.

2. 2

   Arrange 6 Ice cream sandwiches with sides touching, in 2 rows of 3 each.

3. 3

   Spread 1 cup of cool whip on top of ice cream sandwiches, then sprinkle with Heath Toffee Bits.

4. 4

   Then layer 6 more Ice cream sandwiches on top of that and freeze until firm: about 1 hour.

5. 5

   Holding plastic wrap extending above sides of pan; lift cake and invert onto a serving platter.

6. 6

   Remove plastic wrap and spread top of cake with 1 cup cool whip, sprinkle with more Toffee Bits, slice crosswise.

7. 7

   Drizzle with sugar free chocolate syrup, caramel or butterscotch topping.

8. 8

   Serve and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.