In a medium bowl, combine cracker crumbs and butter; mix well. Press crumbs into bottom of 9X13-inch baking dish; refrigerate until ready to fill
In a large bowl, whisk together pudding and milk until slightly thickened. Stir in ice cream until well-mixed. Evenly spoon into crust. Spread whipped topping evenly over ice cream; cover
Freeze 6 hours or overnight. Cut into squares, top each with a strawberry and serve immediately
Ingredients
2 cups finely crushed butter crackers
1 stick butter, melted
1 (3.4-oz.) pkg instant cheesecake pudding and pie filling
