"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Ice Cream Bar Dessert, by Cheryl Bertram, is from The Brewer Best ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Layer bottom of 9x13 pan with half of ice cream bars. Cover with chocolate topping. Layer remaining ice cream bars. Cover with caramel topping. Cover with Cool Whip. Sprinkle with pecans (salted peanuts may be substituted)
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