- 1 (7.5-ounce) package almond brickle chips, divided
- 1 (12-ounce) container frozen whipped topping, thawed
- 1 (9.5-ounce) package brown edge wafer cookies
- 1/4 cup caramel topping
How to Make It
Reserve 1/4 cup almond brickle chips. Fold remaining brickle chips into whipped topping. Reserve 1 3/4 cups whipped topping mixture in refrigerator.
Stack 6 cookies, spreading 1 rounded tablespoon of the remaining whipped topping mixture between each cookie. Repeat procedure until 8 stacks of 6 cookies each are formed.
Lay 4 cookie stacks on their sides on a large serving plate, one stack at a time. Spread 1 rounded tablespoon whipped topping mixture between each stack, and gently press stacks together to form a log about 9" long. Repeat procedure with remaining 4 cookie stacks. Cover and freeze logs on plate 15 minutes.
Frost logs with reserved 1 3/4 cups whipped topping mixture. Sprinkle with reserved 1/4 cup brickle chips. Cover loosely, and freeze logs several hours.
Stir caramel topping well; drizzle over logs just before serving.
Note: You can substitute 1 1/3 cups finely crushed English toffee-flavored candy bars for the almond brickle chips.