Instructions
Spread half of the Cool Whip over the ice cream sandwich layer.
Drizzle about ¼ cup of the chocolate sauce over top of the Cool Whip followed by ¼ cup of the caramel sauce. Sprinkle half of the pecans and half the chocolate chips over the top.
Repeat the same steps with the remaining ingredients.
Cover the baking dish loosely with aluminum foil and place in the freeze for 3 to 4 hours before serving. Slice into squares and enjoy.
Nutrition
Calories: 253kcal | Carbohydrates: 39g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 144mg | Potassium: 130mg | Fiber: 1g | Sugar: 23g | Vitamin A: 219IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg
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