one 3.4 oz package of cheesecake or vanilla flavor pudding mix
2 cups milk
12 graham crackers
2 lbs fresh strawberries, washed and sliced
2 cups freshly whipped cream + 1/3 cup powdered sugar
(or you can use 1 -8 oz tub of your favorite whipped topping)
1/2 cup of strawberries
crushed graham cracker crumbs
powdered sugar for dusting
In a large bowl, make cheesecake flavored pudding according to directions on package, using 2 cups of milk. Allow to set up for at least 5 minutes.
Meanwhile, slice strawberries, reserving 25 slices for garnishing.
Divide remaining sliced strawberries into 2 equal parts.
Mix in 1/2 of the whipped cream together with the cheesecake pudding leaving the other 1/2 of the whipped cream for the top.
Spread a thin layer of the whipped cream / pudding mixture in a 8 x 8 pan to coat the bottom.
Place 3 graham crackers across the center of pan and then break up 1 more as needed to fill in the gaps. Spread half of the whipped cream / pudding mixture on top. Place a single layer of strawberry slices.
Top with another layer of graham crackers, breaking them as needed to make them fit. Spread the remaining whipped cream / pudding mixture. Add another layer of sliced strawberries.
Top with the final layer of graham crackers. Spread the reserved whipped cream over evenly.
Place the reserved sliced strawberries on top. Add other mixed berries of your choice if desired. Sprinkle on graham cracker crumbs on top.
Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely. Serve chilled and dust with powdered sugar if desired.
To make freshly whipped cream With a hand mixer or in the bowl of a stand mixer, whip 2 1/2 cups of heavy cream until it just holds stiff peaks. Add 1/3 cup of powdered sugar, 1/2 teaspoon of vanilla extract and whip to combine