Ingredients

The following ingredients have 4 Servings
  • 4 Giant WW chocolate fudge ice cream bars
  • 12 squares chocolate graham crackers (or regular graham crackers)
  • 2 cups frozen low-fat whipped topping, divided
  • 1 banana, thinly sliced
  • 1 cup sliced strawberries (optional)
  • 1 cup berries (strawberries, blueberries, blackerries, raspberries or any combination)

Instruction

  • Allow the fudge ice cream bars to defrost at room temperature for a minute or two.
  • Line a loaf pan with aluminum foil (or plastic wrap). Be sure to leave some extra hanging over the sides so you can lift the frozen dessert from the pan.
  • Place 6 graham cracker squares in a single layer in the bottom of the prepared pan.
  • Top graham crackers with 1 cup of frozen whipped topping.
  • Unwrap the ice cream bars, remove the sticks and place bars in single layer, side-by-side. Press down gently into the whipped topping layer.
  • Add banana slices (and strawberry slices, if using) in an even layer on top of the ice cream bars.
  • Top with another single layer of 6 graham cracker squares.
  • Spoon remaining cup of frozen whipped topping evenly over the top layer of graham crackers.
  • Cover with plastic wrap, or foil, and refrigerate for about an hour before moving to the freezer for 1 to 2 hours, or until it's firmed up.
  • Before serving, remove dessert from freezer and allow to sit at room temperature for a few minutes - this will make it easier to cut.
  • Cut into 8 equal squares or slices and garnish with fresh berries.