2 boxes of instant vanilla pudding
8 ounces cream cheese, we use 1/3 less fat cream cheese
3 cups milk
1 cup heavy cream + 1/4 cup powdered sugar or substitute this for 1 cup Cool Whip Topping
2 lbs. fresh strawberries – remove stem, slice or dice and toss with 2 tablespoons of sugar if desired
Line a 13×9 inch baking dish with a single layer of graham crackers. If you need to fill in a few spots, break then into small pieces to cover the bottom.
Prepare whipped topping using a hand mixer and whisking heavy cream until you have soft peaks. Gently fold in powdered sugar and vanilla, and whisk again until stiff peaks form. Set aside.
In a large bowl mix together 2 boxes of pudding mix with 3 cups of milk. Beat until well combined. The add in cream cheese and beat until well combined and smooth. Gently fold in the prepared whipped cream or Cool Whip.
Take half of the pudding/cream cheese mixture and spread over the first layer of graham crackers. Cover with 1/2 of the strawberries.
Top strawberries with another layer of graham crackers. Fitting to the pan just like instructed above in the first step.
Repeat with pudding and strawberries.
Cover with plastic wrap or foil & place in fridge for 4-6 hours to chill and allow pudding to set.