Hey sweet Shoppers, Melissa here with your blog post today. *warning, if you are on a diet, turn away now, and I mean now, don’t go on. If you do, you enter this blog post at your own risk* LOL! I was suppose to be blogging to you today about a trip to San Juan, but that did not happen thanks to spring break and outrageous hotel rates there right now. So instead I thought I would share a recipe with you that is a family favorite of ours and a tradition for my oldest son’s birthday. He has a very big day today and requested this cake for the event. He has earned his Eagle Scout and will be receiving that tonight at a court of honor and we will be serving this cake, so I thought I would share in the calories, um I mean recipe. It is super easy to make and oh so delish!! Enjoy!
24 Ice Cream Sandwiches
2 Tubs of Cool Whip
2 King Size Butterfinger bars
Line a 9 x 13 pan with ice cream sandwiches, one layer only. Spread cool whip over the top. Drizzle with chocolate syrup and caramel syrup. Crush up one
of the butterfinger bars and spread all over. Repeat the following steps again for a second layer and put in freezer to freeze and there ya go!!