Strawberry Ice Cream Bars

Ingredients

• 2 cups finely crushed Reduced Fat Ritz
• 1/2 cup I Can't Believe It's Not Butter Light or Smart Balance
• 1 (3.4-ounce) package instant cheesecake pudding and pie filling
• 2 cups skim milk
• 1 1/2 quarts strawberry frozen yogurt, softened
• 1 (8-ounce) container frozen sugar free, fat free, whipped topping, thawed
• 20 strawberries for garnish

Instructions

1. 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.
    
2. 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.
    
3. Freeze 6 hours or overnight. Cut into squares, top each with a strawberry, and serve immediately.