17 miniature ice cream bars
1 (12 oz) jar caramel ice cream topping
1 (12 oz) carton frozen whipped topping, thawed
1/4 cup chocolate syrup
heath bar chips
Arrange ice cream sandwiches in an ungreased 13" x 9" casserole dish. Cut remaining sandwiches to fill in the spaces. Spread caramel on top of sandwiches and sprinkle with heath chips, reserve some to sprinkle on the top of the dessert. Next, spread the whipped topping over caramel and heath chips. Drizzle chocolate syrup over the whipped topping and sprinkle with reserved heath chips. Cover and freeze for at least 45 minutes.