Ice Cream Bar Trifle

Ingredients:

• 3 (10.8-oz) packages frozen double-chocolate cake slices, cut into 1'' pieces
• 2 (6 bars) packages original Klondike® bars, cut into 6 small squares
• 8 oz dark chocolate-covered pretzels
• 12 oz caramel sauce
• 16 oz whipped topping

Directions:

1. Place the cake and Klondike bar cubes in a large baking dish and freeze until ready to assemble.
2. Gently crush the chocolate-covered pretzels into smaller pieces. (Don't over-crush, otherwise your pretzels will become dust!) Reserve 2 ounces to decorate the top of the trifle.
3. Place 1/3 of the chocolate cake squares into a large trifle dish. Then, place 1/3 of the Klondike bar cubes on top, followed by 1/3 of the crushed chocolate-covered pretzels. Drizzle 1/4 of the caramel sauce over the pretzels and top with a 1/3 of the whipped cream. Repeat this order two more times, finishing with the whipped topping.
4. Add the rest of the caramel sauce and top with the reserved crushed chocolate-covered pretzels. Freeze immediately. Before serving, let the trifle sit at room temperature for 3–4 minutes (so the cake can thaw slightly).
5. I HAVE ALSO MADE THIS IN A 9 X 13 PAN OR DISH THAT CAN BE PLACED IN FREEZER…Then just cut in squares or scoop to serve…..