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Recipe Ingredients

  • 2 cups finely crushed butter crackers
  • 1 stick butter, melted
  • 1 3.4-oz. pkg instant cheesecake pudding and pie filling
  • 2 cups milk
  • 1 1/2 qts. strawberry ice cream, softened
  • 1 8-oz. container frozen whipped topping, thawed
  • 20 strawberries for garnish

Recipe Directions

  • 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.

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