Preparation

• In a large mixing bowl, whisk together the cheesecake-flavored pudding mix and milk until it thickens, usually within a couple of minutes. Set aside.
• Gently fold in the thawed whipped topping.
• In a 9×13-inch baking dish, lay a single layer of graham crackers to cover the bottom.
• Pour half the pudding mixture over the graham crackers, spreading it evenly.
• Add a layer of sliced fresh strawberries on top of the pudding mixture.
• Add another layer of graham crackers over the strawberries.
• Pour the remaining pudding mixture over this second layer of graham crackers.
• Add another layer of sliced strawberries.
• Add one more layer of graham crackers on top.
• Heat the canned strawberry frosting in the microwave for 10-15 seconds to make it pourable. Be sure to remove all of the metal seal before heating.
• Pour the warm strawberry frosting over the top of the cake, spreading it evenly to cover the entire surface.
• Cover the dish with plastic wrap or heavy-duty aluminum foil and refrigerate for at least 4 hours or overnight to allow the graham crackers to soften and the flavors to meld.
• When ready to serve, carefully use a sharp knife to slice 12 pieces of cake. You can garnish it with a few extra fresh strawberries if you prefer.