16 oz On Top® Chocolate Whipped Topping
8 oz Semi-sweet Chocolate, Melted And Cooled To Room Temperature
1 C Caramel Topping
1 tbsp. Coarse Kosher Salt


Combine one whole bag of Chocolate On Top® and melted chocolate until well mixed. Scoop the mix into 6 round silicone molds (4 fluid oz each) and freeze until set.
Combine caramel topping and coarse sea salt in separate pan, heat sauce just enough to dissolve salt, then cool.
To serve, spoon 1/4 cup caramel sauce onto a plate, then center semifreddo in the pool of sauce. Sprinkle with coarse sea salt if desired.
6 servings