10 servings

Make this dessert by sandwiching a whipped topping mixture between crisp cookies--it's a little like putting mortar between bricks.

How to Make It

Step 1

Reserve 1/4 cup almond brickle chips. Fold remaining brickle chips into whipped topping. Reserve 1 3/4 cups whipped topping mixture in refrigerator.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Stir caramel topping well; drizzle over logs just before serving.

Step 6

Note: You can substitute 1 1/3 cups finely crushed English toffee-flavored candy bars for the almond brickle chips.

Christmas with Southern Living 1996

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