I stumbled upon the recipe from Michelle Duggar (you know, the mom with 19 kids!). After talking with this remarkable woman for about two hours one day, I came to the decision that she is 1) even more kind, sweet, and wonderful than you think she is, and 2) packed with more wisdom than you could imagine. Hands down, she’s my hero. She prepares this recipe at her home so after a bout of “Duggar envy”, I had to try it here, too. It was AWESOME! Yep, it’s unhealthy and packed full of calories, but for the occasional birthday or celebration, it’s the bomb-diggidy!
I published this recipe a while ago, but I thought I would elaborate a bit with the directions to show you how to pull it together.
First of all, here’s the recipe:
24 ice cream sandwiches (2 boxes)
16 oz. Cool Whip
2 king-size Butterfinger candy bars, or 4 regular ones (chopped up)
1 squeeze-bottle Hershey’s chocolate syrup
1 squeeze-bottle Smucker’s caramel topping
Arrange in six layers in a 9×13-inch pan:
First layer: 12 ice-cream sandwiches
Second layer: half the Cool Whip
Third layer: half of the chopped-up Butterfinger bars topped with half of the chocolate syrup and half of the caramel topping.
Fourth layer: 12 ice-cream sandwiches
Fifth layer: the rest of the Cool Whip
Sixth layer: the rest of the Butterfinger bars and syrups.
Freeze and enjoy!!
Now, let’s elaborate a bit. If you have a pan with rounded corners, it can be a bit of a challenge. Did you ever put jigsaw puzzles together? Yes? Then this is a cinch!
Cut the bars in pieces that will fit in your pan and get creative about it. Here’s what my first layer usually looks like.
I even got a little obbsessive-compulsive when I did the second layer and cut the remaining little squares into triangles so they fit nicely into the corners.
Isn’t that just too over-the-top? And now you know why I was placed in “special” classes when I was in school!