Pudding Ice Cream Sandwich Cake for 12

Instructions:

1. In a large mixing bowl, whisk together the instant pudding mix and cold skim milk until the mixture is smooth and thickened.
2. Gently fold in the thawed light whipped topping using a rubber spatula until no white streaks remain and the mixture is uniform.
3. Stir in 0.5 cup of lite chocolate syrup until the filling is glossy and well-blended.
4. Line a 9x13-inch baking dish with aluminum foil, leaving an overhang on the sides for easy removal.
5. Arrange 8 ice cream sandwiches side-by-side in the bottom of the dish, pressing them slightly to eliminate gaps.
6. Spread half of the pudding mousse over the sandwiches in an even layer.
7. Repeat the process by adding another layer of ice cream sandwiches followed by the remaining pudding mousse.
8. Drizzle the remaining 0.25 cup of lite chocolate syrup over the top and sprinkle with shaved dark chocolate.
9. Freeze for a minimum of 6 hours before slicing and serving.