Directions:
Step 1: Prepare the Strawberries
Clean and Slice: Rinse the strawberries under cold water, pat dry, and slice into 1/4-inch pieces. Set aside.
Step 2: Prepare the Baking Dish
Layer Graham Crackers: Line a 3-quart 13×9-inch baking dish with graham crackers, breaking as necessary to fit.
Step 3: Prepare the Cream Cheese Mixture
Mix Ingredients: In a large bowl, beat the cream cheese and sweetened condensed milk until smooth.
Add Pudding and Milk: Incorporate the pudding mixes and milk, mixing until thickened.
Fold in Cool Whip: Gently fold in 2 cups of Cool Whip until combined.
Step 4: Assemble the Cake
First Layer: Spread half of the cream cheese mixture over the graham crackers.
Strawberry Layer: Place a layer of sliced strawberries over the cream.
Second Graham Layer: Add another layer of graham crackers.
Remaining Cream Mixture: Top with the remaining cream cheese mixture.
Final Strawberry Layer: Finish with a layer of strawberries.
Step 5: Refrigerate
Chill: Cover and refrigerate for 6 to 8 hours, allowing the cake to set.
Step 6: Final Touches
Check Moisture: Before serving, pat any excess moisture from the strawberries.
Top with Cool Whip: Spread the remaining Cool Whip over the top.
Add Graham Cracker Crumbs: Sprinkle crushed graham crackers for added texture.
Storage Options:
Store covered in the refrigerator and consume within 3 days for best freshness and texture.
Tips:
Enhanced Flavor: For an extra touch, drizzle a little strawberry sauce or sprinkle mini chocolate chips over the final layer of Cool Whip before adding the graham cracker crumbs.
Serving: This cake is best served chilled and can be cut into squares for easy serving.
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