Break graham cracker sheets in half and place 8 graham cracker squares on a flat surface that can be transported into the freezer (like a small cookie sheet).
Put 1/4 cup of whipped topping on each graham cracker.
Place the other half of each graham cracker on top of whipped cream and press down gently.
Scrap the sides of the crackers with a butter knife to evenly distribute whipped topping (not completely necessary)