Strawberry Cream Cheese Icebox Cake
a la Karissa

2 pounds strawberries
2 sleeves graham crackers
1 8 oz package cream cheese, softened
1 14 oz can sweetened condensed milk
2 3.4 oz packages instant cheesecake flavored pudding
3 cups milk
1 12 oz carton cool whip, divided

Clean slice strawberries about 1/4 in thick and set aside. Line the bottom of a 3 quart 9x13 with graham crackers (using about 6-7 whole crackers).
Combine cream cheese and sweetened condensed milk and beat with mixer until smooth and creamy. add pudding mixes and milk, and continue mixing on low or 4-5 minutes or until mixture starts to thicken. Fold in 2 cups of whip cream until smooth.
Pour half of the cream cheese mixture over the graham crackers. Arrange a single layer of strawberries on top of the cream cheese mixture. Top with another layer of graham crackers. Cover with remaining cream cheese mixture and another layer of strawberries. Cover and refrigerate 6-8 hours.
When ready to serve, pat down strawberries if they are too moist. Add the rest of the cool whip. Crush the rest of the graham crackers and sprinkle over the top.