Recipe for Strawberry Cream Freeze: Three Ways

I got this recipe from my Martha Stewart magazine in this May 2009 issue. I made it for Caitlin's birthday. She helped me make it. I think it is great, but next time I will put a little less Cool Whip because I'd rather taste more cream cheese than Cool Whip. Everyone loved it and the whole pie was gone in minutes! Glad I made two!

What you need:
(1) pkg. 8 oz. cream cheese
(1) cup cold milk
(1) pkg. (3.4 oz.) vanilla instant pudding
(1 1/2) cups thawed Cool Whip whipped topping
(20) Nilla Wafers, coarsely broken
(1) cup sliced fresh strawberries
(1/2) cup strawberry ice cream topping

Make Filling:
(prep time: 25 min)
1) Beat cream cheese in a large bowl with mixer until creamy.
2) Gradually beat in milk.
3) Add dry pudding mix; beat 2 min.
4) Stir in Cool Whip, wafers and berries.
5) Swirl in ice cream topping

To make (1) 8 inch pie: Spoon filling into 6 oz. pie crust. Freeze until firm. Serves 8

To make waffle bowls: Freeze filling 6 hours or until firm. Scoop into 8 waffle bowls.

For mini pies: Spoon filling into 12 muffin liners. Freeze 4 hours and remove linings.