Cinnamon Roll Strudel Icebox Cake Recipe

Ingredients

2

tablespoons ground cinnamon

1

container (8 oz) frozen whipped topping, thawed

1

                        box (23.4 oz) frozen Pillsbury™ Cinnamon Roll Toaster Strudel™ (12 Count)

Additional ground cinnamon

1/2

cup caramel topping

Preparation

Line bottom and sides of 9x5-inch loaf pan with plastic wrap.

Stir cinnamon into whipped topping. Spread thin layer of whipped topping in bottom of pan. Add single layer of pastries. Spread pastries with more whipped topping; add another layer of pastries. Continue until all pastries are used. Spread top with whipping topping.

Sprinkle lightly with additional cinnamon. Cover pan tightly with plastic wrap. Freeze at least 4 hours or overnight.

To serve, remove cover of plastic wrap. Place serving platter upside down over pan; turn platter and pan over. Remove pan. Gently and slowly peel off plastic wrap.

Drizzle pastry icing and caramel topping over cake. If desired, sprinkle lightly with additional cinnamon. Cut into slices; serve immediately.