Recipe for Strawberry and Cream Cheese Icebox Cake

2 pounds strawberries
2 sleeves graham crackers
8 ounces cream cheese, at room temperature
14 ounces sweetened condensed milk
Two 3.4-ounce packages of instant cheesecake-flavored pudding mix
3 cups milk
12 ounces whipped topping, divided
Instructions:

Wash the strawberries, remove the tops, and slice them into 1/4-inch thick pieces. Set aside.
Line the bottom of a 3-quart 13×9-inch baking dish with a layer of graham crackers.
In a large bowl, combine the cream cheese and sweetened condensed milk. Beat with a mixer until the mixture is smooth and creamy.
Add the pudding mixes and milk to the bowl. Mix on low speed for 4-5 minutes, or until the mixture starts to thicken.
Fold in 2 cups of the whipped topping until the mixture is smooth.
Pour half of the cream cheese mixture over the graham crackers in the baking dish.
Arrange a single layer of strawberry slices over the cream cheese mixture.
Add another layer of graham crackers on top of the strawberries, then cover with the remaining cream cheese mixture.
Top the cream cheese mixture with another layer of strawberry slices.
Cover the dish and refrigerate for 6-8 hours.
Before serving, spread the remaining whipped topping over the cake and crush the remaining graham crackers. Sprinkle the graham cracker crumbs on top.