Ingredients:

  • 12 store-bought ice cream sandwiches (approx. 56g each)
  • 12 oz Cool Whip
  • 1/4 cup plain non-fat Greek yogurt
  • 1 tsp pure vanilla extract
  • 1 cup fresh strawberries, finely diced
  • 1/2 cup mini semi-sweet chocolate chips
  • 1 tbsp unsweetened cocoa powder

Instructions:

  1. Line an 8x8 inch baking pan with parchment paper, leaving an inch of overhang on the sides for easy removal.
  2. Unwrap the ice cream sandwiches and lay them side-by-side in a single layer in the pan, trimming edges if necessary to create a seamless, flat surface.
  3. In a large mixing bowl, combine the thawed Cool Whip and plain non-fat Greek yogurt.
  4. Gently fold in the vanilla extract, diced strawberries, and mini semi-sweet chocolate chips using a rubber spatula until evenly distributed.
  5. Spread the cream mixture evenly over the ice cream sandwich layer, smoothing it to the edges.
  6. Lightly dust the top with unsweetened cocoa powder.
  7. Place the pan in the freezer for at least 4 hours or overnight until firm.
  8. Lift the block out of the pan using the parchment handles and slice into squares using a knife dipped in hot water.