Ice Cream Sandwich Birthday Cake - cooking recipe

Ingredients

12 ice cream sandwiches
1 1/2 ounces sugar-free chocolate pudding mix
1 cup whole milk
8 ounces frozen whipped topping
15 ounces chocolate sandwich style cookies
8 ounces frozen whipped topping

Preparation

Grease a 9X13 pan. I used coconut oil.
Place ice cream sandwich bars in a single layer. Break them up to fill in all the space of the pan, as needed.
Prepare pudding mix with milk, using a hand held electric mixer. Add 1 small container of frozen whipped topping and continue to beat until smooth. Spread pudding mix evenly over ice cream sandwich bars.
Crush the cookies, leaving some of the cookies as chunks. I use a gallon freezer bag and a rolling pin, but you could pulse them in a food processor. Sprinkle cookies over pudding layer, RESERVING A CUP OR TWO FOR THE FINAL STEP.
Spread the second container of frozen whipped topping over the cookie layer. Top with remaining cooking crumbs.
Freeze at least several hours before serving.