*Strawberry Cheese Cream Icebox Cake*


°2 pound strawberries
°2 pocket graham crackers
°1 package (8 ounces) cream cheese, room temperature
°1 can (14 ounces) sweetened condensed milk
°2 (3.4 ounce) pack cheesecake instant pudding
°3 cups milk
°1 carton (12 ounces) Cool Whip


Clean & slice strawberries about 1/4 inch thick; put aside. You need to do this first because cream cheese mix will begin to come together quickly once blended.
Line bottom of 3-quart, 13x9-inch baking dish with graham crackers; put aside. Mine easily holds 6 whole crackers, then I had to crack open the seventh to fill rest.
Combine cream cheese & sweetened condensed milk in a large bowl and beat with an electric mixer until smooth and creamy.i Adding pudding mixes & milk & continue to stir on low heat for 4-5 mn Stir in 2 cups cold whisk 
Pour half of cream cheese mixture over the graham crackers. Arrange a single layer of sliced ​​strawberries on cream cheese mixture. Top strawberries with other layer of graham crackers, then topping with rest cream cheese mixture. Topping cream cheese mix with other layer strawberries. Cover and refrigerate 6 to 8 hours.
When ready to serve, if the strawberries are giving off a bit of moisture after being in the refrigerator all day, soak them with a clean paper towel before topping them with Cool Whip bread crumbs and graham crackers, then top with Cool Remaining whip.  Crush rest graham crackers & sprinkling crumbs on cool whisk
Enjoy !