Ingredients:

  • 12 store-bought ice cream sandwiches (approx. 3 oz each)
  • 1 cup low-fat Greek yogurt, chilled
  • 2 cups whipped topping, thawed
  • 8 oz instant vanilla pudding mix
  • 1 cup cold skim milk
  • 2 tbsp unsweetened cocoa powder
  • 1/2 cup fresh raspberries

Instructions:

  1. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Place 4 ice cream sandwiches side-by-side in the bottom of the pan, pressing down firmly to eliminate air gaps.
  3. In a large bowl, beat the cold skim milk and instant vanilla pudding mix together until thickened.
  4. Gently fold the thawed whipped topping and chilled Greek yogurt into the pudding mixture using a rubber spatula until uniform and airy.
  5. Spread half of the creamy pudding mixture over the first layer of sandwiches, smoothing to the edges.
  6. Add 4 more ice cream sandwiches on top of the cream, followed by the remaining pudding mixture, and finish with the final 4 ice cream sandwiches.
  7. Dust the top with unsweetened cocoa powder and garnish with fresh raspberries if desired.
  8. Cover tightly with plastic wrap and place in the freezer for at least 4 hours until firm.