1 cup chocolate syrup (bottled ice cream topping)
1 tub (8 ounces) frozen whipped topping, thawed in the fridge
1 cup mini chocolate chips (or regular chocolate chips)
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch oven-safe baking dish with a little cooking spray or butter so the dessert releases easily.
Working quickly, remove the wrappers from the solid, unthawed frozen ice cream sandwiches. Keep them as cold and firm as possible so they hold their shape in the pan.
Arrange the solid unthawed frozen unwrapped ice cream sandwiches in a single layer in the bottom of the oven-safe baking dish, placing them snugly side by side. If needed, cut a sandwich in half to fill in any gaps so the bottom of the dish is mostly covered.
Drizzle about 1/2 cup of the chocolate syrup evenly over the tops of the ice cream sandwiches, letting it sink into the little spaces between them.
Spoon the thawed whipped topping over the chocolate-drizzled ice cream sandwiches and gently spread it into an even layer, covering all of the sandwiches completely. This will form a soft, creamy blanket over the top.
Sprinkle the mini chocolate chips evenly over the whipped topping so every scoop will have some chocolatey crunch.
