Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400 degrees.
Unfold pastry on lightly floured surface. Cut into 3 strips along fold marks. Place on baking sheet. Bake 15 minutes or until golden. Remove from baking sheet and cool on wire rack.
Split pastries into 2 layers, making 6 layers in all. Set aside 2 top layers. Spread chocolate ice cream on 2 bottom layers. Freeze 30 minutes. Top with another layer and spread with strawberry ice cream. Top with top layers. Freeze at least 30 minutes. Drizzle with chocolate topping. Serves 12.
Tip: For easier slicing, use a wet serrated knife.