Janice: The following information is from the California Avocado Association.
I do hope it helps you.
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Freezing Avocados

Avocados can be frozen for later use when you have more ripe fruit than
you can use. Avocados are not satisfactorily frozen whole or sliced; they
are best frozen as puree for use in salads, sandwiches, and dips.

Select ripe, softened fruit then yield to gentle pressure.

Avoid fruit with dark blemishes on the skin.

Wash the fruit, then cut in half, remove the pit and peel.

Puree the flesh and add ascorbic acid or lemon juice to prevent
discoloration.

Add 1/2 teaspoon ascorbic acid or 3 tablespoons lemon juice to
each quart of puree or add one tablespoon lemon juice for each 2
pureed avocados.

Pack the puree into a rigid container, leaving 1/2 inch of
headspace.

Seal and label the containers, then put them in the freezer.

Use the puree within 4 to 5 months