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.
Our Test Kitchen tried these with both Ritz and Sunshine crackers. Both worked fine.