Strawberry Cheesecake Ice Cream Sandwiches
24 to 30 graham cracker squares
1 container (8 ounces) frozen whipped topping, thawed
1 box (3.4 ounces) instant cheesecake pudding mix
1 1/4 cups cold milk
2 cups diced strawberries
Beat together the pudding and the milk until smooth. Let set a few minutes to thicken pudding. Fold in the whipped topping. Next, fold in strawberries. Place a big scoop of the pudding mixture on one graham cracker and top with another to make a sandwich. Put sandwiches on a baking sheet and freeze for about 15 minutes to help the sandwiches start to set up. Remove from freezer. Wrap each in plastic wrap and freeze for a couple of hours or overnight. They keep in the freezer for at least a few weeks.