Ingredients:

  • 6.8 oz instant cheesecake pudding mix (2 packages, 3.4 oz each)
  • 3 cups cold whole milk
  • 8 oz cream cheese, softened
  • 8 oz whipped topping (Cool Whip), thawed
  • 14.4 oz honey graham crackers (1 full box)
  • 1.5 lbs fresh strawberries, washed, hulled, and sliced
  • 16 oz strawberry frosting (1 container)

Instructions:

  1. In a large mixing bowl, beat the softened cream cheese using an electric hand mixer until completely smooth and aerated.
  2. Gradually incorporate the cold whole milk and both packages of instant pudding into the cream cheese. Beat on medium speed for 2 minutes until the mixture thickens and no lumps remain.
  3. Gently fold the thawed whipped topping into the pudding mixture using a spatula until fully combined and light.
  4. Line the bottom of a 13x9-inch baking dish with a single layer of graham crackers, breaking them to fit the edges as needed.
  5. Spread half of the cream pudding mixture over the crackers using an offset spatula. Arrange half of the sliced strawberries in an even layer over the cream.
  6. Repeat with a second layer of graham crackers, the remaining pudding mixture, and the remaining strawberries. Top with a final layer of graham crackers.
  7. Place the strawberry frosting in a microwave-safe bowl. Microwave for 15-20 seconds until the viscosity is lowered to a pourable consistency. Pour over the top layer of crackers and spread evenly.
  8. Refrigerate for at least 4 hours to allow the 'Osmosis Softening Method' to transform the crackers into a cake-like texture.