SPREAD hot fudge topping evenly onto 10 of the graham squares.
COVER each of the 10 remaining graham squares with about a 3/4-inch-thick layer of whipped topping; top each with a fudge-topped square, fudge side down, to make sandwich. Press together lightly to secure. Roll or lightly press edges in sprinkles.
FREEZE 4 hours or overnight. Wrap individually with plastic wrap or foil. Store in freezer up to 2 weeks.