Velvet Peppermint Stick Sandwich Cake
1/2 cup chocolate ice cream syrup
1 tub (8 oz) lite non-dairy whipped topping, defrosted and divided
1 pkg.(4 servings) no-sugar added Cheesecake flavored instant pudding and pie filling
9 VELVET Peppermint Stick Ice Cream Sandwiches
1/4 cup crushed peppermint candies
Green food coloring, if desired
Pour the chocolate syrup topping into a medium bowl. Add 1 cup of the whipped topping and mix until well blended. Add the dry pudding mix; stir 2 minutes or until well blended.
On a 24x12-inch piece of aluminum foil, arrange 3 of the ice cream sandwiches. Top with half of the pudding mixture; repeat layers. Top the pudding mixture with the remaining 3 ice cream sandwiches.
Add a tiny drop of green food coloring to the remaining whipped topping if desired. Fold in the coloring for a light green color. Frost the top and sides with the remaining whipped topping. Bring up the foil sides. Double fold top and ends to make a snug package. Freeze for at least 4 hours before serving. Let stand at room temperature to soften slightly before serving. Sprinkle crushed peppermint candies over top for garnish. Makes 6-8 servings.