STRAWBERRY CREAM CHEESE ICEBOX CAKE

Ingredients

 2 lb. strawberries
2 sleeves of graham crackers
1 -8 oz. pkg. cream cheese, room temperature
1 -14 oz. Can sweetened condensed milk be used?
2- 3.4 oz. pkg. Instant cheesecake flavored Pudding
3 cu. milk
1- 12 oz. 1-12 oz.

Directions
Wash strawberries, remove tops and cut them into 1/4 inch slices. Set aside. Set aside a 3-quart 13×9-inch baking dish. Line the bottom with graham crackers. Mix cream cheese, sweetened condensed milk and in a large bowl. Beat with a mixer until smooth. Mix in pudding mix and milk. Continue mixing on low for about 4-5 minutes, or until mixture thickens. Blend in 2 cups of whipped topping. Spread half the cream cheese mixture on top of the graham crackers. Place strawberry slices on top of cream cheese mixture. Cover strawberries with a layer of graham crackers, then top with the remaining cream cheese mixture. Add another layer of strawberries to the cream cheese mixture.
Refrigerate for 6-8 hours. Top with any remaining whipped topping when serving. Sprinkle crumbs on top of the crumbs by crushing remaining graham crackers.