24 ice cream sandwiches
8 ounces of Cool Whip
2 King-size Butterfinger candy bars, chopped up
10 ounces chocolate syrup
1 8oz. bottle caramel topping


Arrange in six layers in a 9x13-inch pan
First layer: 12 ice cream sandwiches, placed over bottom of pan.
Second layer: half the container of Cool Whip®.
Third layer: half of the chopped-up Butterfinger® bars topped with half of the chocolate syrup and half of the caramel topping.
Fourth layer: the rest of the ice cream sandwiches.
Fifth layer: the rest of the Cool Whip®.
Sixth layer: the rest of the chopped-up Butterfinger® bars, topped with the rest of the caramel topping and the chocolate syrup.
Freeze and eat as desired.