Ginormous Creamy Frozen Caramel Crunchcake

I took this recipe from the Hungy Girl cookbook and it is so easy and so good!

2 full-sized caramel corn rice cakes
1/4 cup Cool Whip Free

Cover the top half of one rice cake evenly with the Cook Whip. Place the other rice cake on top, making a sandwich. Freeze for at least 1 hour, then enjoy.

Tip: For an extra layer of fun, spread a tablespoon of fruity sugar-free preserves on the inside of each rice cake before assembling your treat. Strawberry is the best. That will add about 20 calories.

Entire recipe: 130cal, .5g fat, 70mg sodium, 28g carbs, 8g sugars, 2g protein