Ingredients
17 mini ice cream sandwiches
12 oz. caramel
12 oz. Cool whip
1/4 c. chocolate syrup
7 oz. Chocolate Symphony bar
Preparation
Lay 17 ice cream sandwiches on the bottom of a 9x13-inch pan. Drizzle with caramel syrup. Put Cool Whip on top. Drizzle with chocolate syrup. Sprinkle with candy bar
