1 box (3.4 oz) instant vanilla or cheesecake pudding mix
2 cups cold milk
8 oz whipped topping, thawed
1 box graham crackers
2–3 cups fresh strawberries, sliced
Frosting Layer
1 cup strawberry frosting or chocolate frosting
(or homemade glaze, optional)
Ezoic
Instructions
Step 1: Make the Pudding Filling
In a large mixing bowl, whisk together the instant pudding mix and cold milk for about 2 minutes until thickened. Gently fold in the whipped topping until smooth and creamy.
Step 2: Prepare the Dish
Lightly grease or line a 9×13-inch baking dish. Arrange a single layer of graham crackers across the bottom, breaking them as needed to fit evenly.
Step 3: Layer the Cake
Spread half of the pudding mixture evenly over the graham crackers. Add a layer of sliced strawberries, distributing them evenly.
Step 4: Repeat the Layers
Add another layer of graham crackers, followed by the remaining pudding mixture and another layer of strawberries. Finish with a final layer of graham crackers on top.
Step 5: Frost and Chill
Spread frosting evenly over the top layer of graham crackers. Cover and refrigerate for at least 6 hours, preferably overnight, to allow layers to soften and set.
Notes
Use instant pudding only—not cook-and-serve.
Slice strawberries thin for even layers.
Chill overnight for the best texture.
Do not rush chilling time—the cake needs it to set properly.
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