14.4 ounces graham crackers

3.4 ounces cheesecake flavored instant pudding mix

1½ cups whole milk

8 ounces thawed whipped topping

2 cups fresh strawberries, sliced (optional but recommended)

Strawberry frosting for topping (store-bought or homemade)

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In a mixing bowl, whisk together cheesecake pudding mix and whole milk until thickened, about 2 minutes.
Gently fold in the thawed whipped topping until smooth and combined.
In a 9×13-inch baking dish, layer graham crackers evenly across the bottom.
Spread half of the pudding mixture over the graham crackers.
Add a layer of sliced fresh strawberries evenly over the pudding.
Add another layer of graham crackers on top of the strawberries.
Spread the remaining pudding mixture evenly over the second graham cracker layer.
Top with strawberry frosting or additional sliced strawberries.
Refrigerate for at least 4 hours or overnight to allow the layers to soften and flavors to meld.
Slice into squares and serve chilled.

Fresh strawberries add bright flavor and texture but can be omitted or replaced with thawed frozen berries.

For a lighter version, use fat-free pudding mix and light whipped topping.

Substitute vanilla wafers for graham crackers for a different texture.

Store covered in the refrigerator for up to 3 days.

Freezing is not recommended due to texture changes.