Ingredients:

  • 1 box (12 count) ice cream sandwiches
  • 8 oz light whipped topping
  • 1/2 cup low-sugar chocolate syrup
  • 1 cup fresh raspberries

Instructions:

  1. Line an 8x8 inch pan with parchment paper, leaving an inch of overhang on two opposite sides to create a lifting sling.
  2. Arrange a single layer of ice cream sandwiches at the bottom of the pan, trimming as necessary to ensure they fit snugly with no gaps.
  3. Spread half of the light whipped topping (4 oz) evenly over the first layer of ice cream sandwiches.
  4. Add a second layer of ice cream sandwiches on top of the cream.
  5. Spread the remaining whipped topping over the final layer.
  6. Drizzle the low-sugar chocolate syrup in a zig-zag pattern across the top and press fresh berries into the cream.
  7. Freeze for at least 4 hours, or until the structure is firm.