• Line a 9x5-inch loaf pan with plastic wrap, with ends extending over sides of pan.
• In a medium sized bowl, prepare pudding mix as directed and let stand 5 min.
• Meanwhile, cover bottom of 9x5-inch loaf pan with graham cracker squares to form an even layer.
• Add 1 & 1/2 cups or 1/2 tub of whipped topping into the prepared pudding mixture and mix until incorporated.
• Spoon 1/3 of the pudding mixture on top of the graham cracker layer and then add a layer of strawberries.
• Repeat 2 more times. Put remainder of whipped cream and strawberries in fridge until ready to serve.
• Cover with plastic wrap. Decide...Frozen or Refrigerated?

Frozen

• Freeze 4 hours or until firm. Invert dessert onto serving platter, remove pan and plastic wrap. Let cake start to thaw 10-15 minutes, then cover with remaining whipped topping and strawberries and serve. Run your knife under hot water to warm the knife. The knife should slide through the cake more easily. Repeat as necessary.

Refrigerated

• Refrigerate 3 hours. and invert dessert onto serving platter, remove pan and plastic wrap. Cover with remaining whipped topping and strawberries and serve.