Step 1: Make the pudding mixture

In a large mixing bowl, whisk together the instant cheesecake pudding mix and cold milk until smooth and slightly thickened. This should only take a couple of minutes. Once thickened, gently fold in the Cool Whip until fully combined. This will make the filling light and fluffy.

Step 2: Assemble the first layer

In your 9×13-inch pan, arrange a layer of graham crackers to completely cover the bottom. You might need to break some crackers to fit snugly—it’s okay if they’re not perfect.

Step 3: Add the filling and strawberries

Spread a third of the pudding mixture over the graham crackers, smoothing it out with a spatula. Sprinkle a generous handful of diced strawberries on top.

Step 4: Repeat the layers

Add another layer of graham crackers, followed by more pudding mixture, then more strawberries. Repeat this process one more time until you’ve used up all the ingredients, finishing with a final layer of pudding and strawberries on top.

Step 5: Chill and let the magic happen

Cover the pan with plastic wrap and refrigerate for at least 6-8 hours (or overnight). This step is crucial because it allows the graham crackers to soften and meld with the filling, creating that perfect cake-like texture.