Fudge Ice Cream Bar-Icebox Cake
WW Giant chocolate fudge ice cream bar
Chocolate graham cracker(s)
12 square(s), or regular graham crackers
Frozen lowfat whipped topping
2 cup(s), divided
1 medium, thinly sliced and/or sliced strawberries
1 cup(s), or mixed berries
- Let ice cream bars defrost for 1-2 minutes.
- Meanwhile, line a standard loaf pan with a long sheet of plastic wrap or aluminum foil, making sure it hangs over pan by a few inches to use as handles. Place 6 graham cracker squares in bottom of pan to cover bottom in an even layer; top with 1 cup whipped topping.
- Slide sticks out of ice cream bars; place bars over graham crackers, side by side in an even layer, and press down gently. Top with a layer of thinly sliced bananas and/or strawberries; top with another layer of 6 graham cracker squares.
- Spoon remaining whipped topping over top; refrigerate for 1 hour and then freeze for 1-2 hours. Let sit at room temperature a few minutes; garnish with berries. Slice into 8 equal pieces.
- Serving size: 1 piece