“Staff Meeting.” When most people hear that phrase they likely don’t conjure up images of delicious food. Too bad. I do.
Fortunately for us staff members here at Good Earth, we are privileged to indulge in tasty dinners during a typical staff meeting. And on occasion we get to dive into a scrumptious dessert before covering the “work.” For last week’s meeting, Dave had Chef Duty at the grill so I offered to bring dessert. (Listen, everyone is grateful for the food, but they thank you for the dessert!)
As we all know, the weather went from a cool, mild, rainy Spring right into the middle of August. I figured ICE CREAM would be a sure-fire hit with everyone so that’s what I went with. I chose a very well known ice cream sandwich recipe and tweaked it just a bit. Here are the details:
(*No we don’t sell any of these ingredients, but we thought it was a fun recipe anyway.)
Ice Cream Sandwich Cake (Ooooh-la-la!)
Ingredients:
- 20 ice cream sandwiches
- Two 12 oz Cool Whip containers (yes, it says TWO!)
- 8 oz chocolate fudge sauce
- 8 oz caramel sauce
- 3 Butterfinger Bars, crushed
Directions:
- Place 4 sandwiches along the short side of an ungreased 9″ x 13″ pan. Place one whole and about 2/3 of another sandwich in the center of the pan. Arrange 4 sandwiches along the other short side of pan. Spread with one 12 oz container of the whipped topping. Spread caramel and hot fudge sauce on top of whipped topping.

- Repeat layers of sandwiches and whipped topping. Top with crushed Butterfinger bars. Cover with foil and place pan in freezer for at least 4 hours. Will keep for up to 2 months. Allow to stand about 15 minutes before serving. Cut into squares.
Yes, it was a success! Layers of sugary, sweet, heavenly perfection. Of course, it was a little tough to pay attention to the rest of the meeting, but our tummies were happy.
I love my job.