Strawberry Icebox Cake Dessert

Ingredients

16 ounce container whipped topping
3.4 ounce package white chocolate instant pudding mix
4 cups hulled and sliced strawberries
15-17 whole graham crackers ( ½ of one 14.4 ounce box)

Directions

In a large bowl using either a hand or stand mixer, beat the whipped topping and instant pudding mix until combined and then set aside.

Let the pudding and whipped topping mixture sit for 5 minutes to fully set.

Once the pudding mixture has set, take out a 8×8 inch square baking pan and spread an even, thin layer of the whipped topping mixture on the bottom of the pan.

Add a layer of sliced strawberries on top of the whipped topping mixture.

Follow the strawberries with a single layer of graham crackers.

Begin the layers again with the layer of whipped topping mixture.

Continue repeating these layers until the cake pan is filled but be sure to finish with a layer of whipped topping and strawberries. (This size pan will require about 3 layers)

Refrigerate for at least 5 hours up to overnight before plating and serving cold.