Ingredients:

  • 24 standard ice cream sandwiches (approx. 2 oz / 57g each)
  • 1 cup reduced-sugar chocolate fudge sauce
  • 1 tub (8 oz / 227g) thawed Cool Whip
  • 1/2 cup plain non-fat Greek yogurt, chilled
  • 1 tsp pure vanilla extract
  • 1 cup fresh raspberries or sliced strawberries
  • 1 cup crushed Oreo pieces

Instructions:

  1. Line a 9x13 inch (23x33cm) baking pan with parchment paper, leaving an overhang on the sides.
  2. Arrange a single layer of ice cream sandwiches on the bottom of the pan, breaking a few sandwiches to fill any gaps until the bottom is completely covered.
  3. In a large mixing bowl, gently fold the chilled Greek yogurt and vanilla extract into the thawed Cool Whip using an over-and-under motion to maintain air bubbles.
  4. Spread half of the cream mixture evenly over the first layer of sandwiches.
  5. Drizzle 1/3 cup of the warmed fudge sauce in a zigzag pattern and sprinkle with a portion of the Oreo pieces.
  6. Add a second layer of ice cream sandwiches, spread the remaining cream on top, and finish with the remaining fudge and fresh berries.
  7. Smooth the top with an offset spatula, cover tightly with plastic wrap, and freeze for at least 6 hours or overnight.