2 sleeves Graham crackers
1 package of cream cheese (8 oz)
1 can of sweet condensed milk (14 oz)
2 (3.4 oz) instant cheesecake pudding mix
3 cups milk
1 (12 oz) whipped topping
Wash & cut off tops of strawberries. Slice strawberries 1/4″ thick & set aside. Line bottom of a 3 quart 13×9 baking dish with graham crackers and set it aside. Combine cream cheese and condensed milk in a large bowl with a mixer until smooth and creamy. Add pudding mix and milk and continue to mix for 3-4 minutes or until it thickens. Fold in 2 cups of whipped topping until smooth. Pour half of the cream cheese mixture over the Graham crackers. Arrange the strawberry slices over the cream cheese mixture. Top strawberries with another layer of Graham crackers and cover with remaining cream cheese mixture. Top the cream cheese mixture with remaining strawberries. Cover & refrigerate for 6-8 hours. When serving, top with remaining whipped topping and crush Graham crackers and sprinkle on top.