°2 pounds of strawberries
°2 pockets of graham crackers
°1 pack (8 oz) cream cheese
°1 can (14 oz) condensed milk
°2 (3.4 ounce) packages cheesecake flavored instant pudding
°3 cups of milk
°1 carton (12 ounces) Cool Whip, divided
Clean and slice strawberries about 1/4 inch thick; put aside. You need to do this first because the cream cheese mixture will start to come together quickly once mixed.Line bottom of 3-quart, 13×9-inch baking dish with graham crackers; put aside. Mine easily holds 6 whole crackers, then I had to crack open the seventh to fill the rest.
Mix cream cheese & sweetened condensed milk in bowl and beat with an electric mixer to smooth / creamy. Add pudding mixes and milk and continue to stir over low heat for 4-5 minutes or until mixture begins to thicken. Stir in 2 cups cold whisk until smooth.
Pour half of the cream cheese mixture over the graham crackers. Arrange a single layer of sliced strawberries over the cream cheese mixture. Top strawberries with another layer of graham crackers, then top with remaining cream cheese mixture. Top the cream cheese mixture with another layer of strawberries.
Covering & refrigerate 6 to 8 h.When ready to serve, if the strawberries show a little moisture after being in the refrigerator all day, pat them dry with a clean paper towel before topping with Cool Whip bread crumbs and graham crackers, then top with Cool Whip remaining.
Crush remaining graham crackers and sprinkle crumbs over cool whisk