1-1/2 cups Graham Crumbs
1/4 cup butter, melted
1 pkg. (250 g) Brick Cream Cheese, softened
2 Tbsp. cold milk
3 cups thawed Whipped Topping, divided
1 qt. (4 cups) strawberries, halved
3-1/2 cups cold milk
2 pkg. (4-serving size each) Vanilla Instant Pudding
1 MIX graham crumbs and butter in 13x9-inch pan; press firmly onto bottom of pan.
2 BEAT cream cheese and 2 Tbsp. milk in large bowl with wire whisk until well blended. Gently stir in 1-1/2 cups of the whipped topping; spread over crust. Top with strawberries; set aside. Pour 3-1/2 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Pour over strawberries.
3 REFRIGERATE at least 4 hours or overnight. Spread remaining 1-1/2 cups whipped topping over pudding just before serving before cutting into pieces to serve. Store any leftover dessert in refrigerator.
Jazz It Up
Garnish with additional sliced fresh strawberries just before serving.
Quick Chocolate Garnish
Drizzle with 2 Tbsp. hot fudge dessert topping just before serving.