In a large mixing bowl, add 1 package of instant cheesecake pudding mix and 2 cups of cold whole milk. Whisk for 2-3 minutes until smooth.

Gently fold in 8 ounces of Cool Whip until fully integrated. Set aside.

Arrange a layer of graham crackers on the bottom of a 9x13 inch pan.

Spoon one-third of the creamy cheesecake filling over the graham crackers and spread evenly.

Sprinkle chopped fresh strawberries over the creamy filling evenly.

Add another layer of graham crackers, followed by another third of the pudding mixture and more strawberries. Repeat until all ingredients are used.

Cover the cake tightly with plastic wrap and refrigerate for at least 6-8 hours, or overnight.

For firmer texture, freeze the cake for a few hours, then thaw for 30-40 minutes before slicing.