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In a mixing bowl, whisk together the pudding mix and cold milk for about 2 minutes until thickened. Gently fold in the whipped topping until smooth and well combined.
Assemble the Layers:
In a square or rectangular dish, layer graham crackers to cover the bottom. Spread half of the pudding mixture on top, then layer with half of the sliced strawberries.
Repeat and Chill:
Add another layer of graham crackers, the remaining pudding mix, and top with the rest of the strawberries. Garnish with chocolate shavings if using.
Refrigerate:
Cover and chill the cake in the refrigerator for at least 4 hours, or overnight, to allow the crackers to soften into a cake-like texture.
Serving and Storage Tips:
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