Easy Icebox Cake Layers (Print Version)

# Ingredients:

01 - 3 boxes instant cheesecake pudding dry powder (3.4 oz each), full fat, or substitute with vanilla pudding
02 - 4 cups whole milk, cold
03 - 2 cups Cool Whip, full fat
04 - 1 box graham crackers (14.4 oz)
05 - 3-4 cups fresh strawberries, washed, diced, and patted dry

# Instructions:

01 - In a large mixing bowl, add pudding mix and cold milk. Whisk until smooth and slightly thick.
02 - Gently fold the Cool Whip into the pudding mixture until fully combined. Set aside.
03 - Line the bottom of a 9x13-inch rectangular pan with graham crackers to cover entirely.
04 - Spread one-third of the pudding and Cool Whip mixture over the graham crackers. Top with diced strawberries.
05 - Add another layer of graham crackers, followed by more pudding mixture and strawberries. Repeat this process again for the final layer.
06 - Spread the remaining pudding mixture and top with the rest of the strawberries.
07 - Cover the pan and chill in the fridge for 6-8 hours or overnight to set. Alternatively, for a frozen dessert, wrap the pan in plastic wrap and foil, then freeze overnight. Thaw for 30-40 minutes at room temperature before serving.

# Notes:

01 - Leftovers can be stored in a sealed container in the fridge for up to 3 days.