Chilling Time: 6 hr
- 2 cups finely crushed butter crackers (See Note)
- 1 stick (1/2 cup) butter, melted
- 1 (3.4-ounce) package instant cheesecake pudding and pie filling
- 2 cups milk
- 1 1/2 quarts strawberry ice cream, softened
- 1 (8-ounce) container frozen whipped topping, thawed
- 20 strawberries for garnish
- In a medium bowl, combine cracker crumbs and butter; mix well. Press crumbs into bottom of a 9- x 13-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.
Our Test Kitchen tried these with both Ritz and Sunshine crackers. Both worked fine.