Ingredients:

  • 12 store-bought ice cream sandwiches (approx. 2 oz each)
  • 8 oz Neufchatel cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups thawed whipped topping
  • 1/2 cup low-sugar chocolate fudge sauce
  • 1/4 cup crushed walnuts

Instructions:

  1. Line a 9x9 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Arrange 6 ice cream sandwiches in the bottom of the pan, trimming the edges with a knife to ensure a snug, gap-free fit.
  3. In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and devoid of lumps.
  4. Stir in the vanilla extract.
  5. Gently fold in the whipped topping using a spatula; do not overmix to maintain aeration.
  6. Spread half of the cream cheese mixture evenly over the first layer of ice cream sandwiches.
  7. Place the remaining 6 ice cream sandwiches on top of the mousse layer.
  8. Spread the remaining cream cheese mixture over the top, smoothing it with an offset spatula until level.
  9. Drizzle the chocolate fudge sauce over the top and sprinkle with crushed walnuts.
  10. Freeze for at least 6 hours, or overnight, until the cake feels firm to the touch.