Make the Crust

1. Prepare the Crust: In a medium bowl, combine the crushed graham crackers and sugar. Pour in the melted butter and stir until everything is well-coated and combined.
2. Press into Pan: Spread the graham cracker mixture evenly into the bottom of a 9×13-inch baking dish or pan. Press it down with the back of a spoon to form a firm crust. Refrigerate while you prepare the creamy layers.

Prepare the Creamy Layers

1. Cream Cheese Layer: In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
2. Vanilla Pudding Layer: In a separate bowl, whisk the instant vanilla pudding mix with 2 cups of cold milk until it thickens (about 2 minutes). Fold in the whipped topping until combined, then gently fold in the cream cheese mixture. Mix until everything is well-blended.

Assemble the Lasagna

1. Layer 1 – Creamy Filling: Spread half of the creamy mixture evenly over the graham cracker crust.
2. Layer 2 – Strawberries: Arrange a layer of fresh strawberry slices over the creamy filling.
3. Layer 3 – Repeat: Spread the remaining creamy mixture over the strawberries.
4. Layer 4 – More Strawberries: Top with another layer of fresh strawberries. You can arrange the strawberries in a decorative pattern to make it extra pretty.

Chill the Lasagna

1. Refrigerate: Cover the dish with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or overnight if you have the time. The longer it chills, the better the flavors will meld together, and the layers will firm up nicely.

Serve and Enjoy

1. Serve: Slice and serve cold. Garnish with a few extra fresh strawberries on top for a pop of color, if desired.