In a large mixing bowl, whisk together the cheesecake flavored instant pudding mix and cold whole milk for about 2 minutes until the mixture thickens to a creamy consistency.

Gently fold in the thawed whipped topping into the pudding mixture until fully combined and smooth.

In a 9x13-inch dish, lay down a single layer of graham crackers at the bottom, covering the entire base.

Evenly spread half of the pudding mixture over the first layer of graham crackers.

Layer half of the sliced strawberries evenly on top of the pudding mixture.

Add another layer of graham crackers over the sliced strawberries, then pour on the remaining pudding mixture.

Finish off with a final layer of graham crackers on top of the last pudding spread.

Microwave the strawberry frosting for about 10-15 seconds until it’s pourable, then spread it over the top layer.

Cover the dish with plastic wrap and refrigerate the cake for at least 4 hours, preferably overnight.