You have to wait three hours for this cake to set correctly in the fridge, but it is well worth the wait. Plan ahead and enjoy this scrumptious treat any time.

Ice Box Strawberry Cake

1 1/2 cups graham cracker crumbs
1/2 cup granulated sugar
1/3 cup butter, melted
1 (8-ounce) package cream cheese, softened
2 tablespoons milk
1 (8-ounce) container non-dairy whipped topping
2 pints strawberries, sliced
2 1/2 cups milk
1 (3.5-ounce) package instant vanilla pudding mix

1. Preheat oven to 375°F (190°C).
2. In a bowl combine graham cracker crumbs and 1/4 cup sugar. Mix in melted butter. Press firmly into a 13 x 9-inch pan. Bake for 8 minutes. Cool.
3. Beat softened cream cheese with 1/4 cup sugar and 2 tablespoons milk with an electric mixer at medium speed until smooth. Fold in half the whipped topping and spread over the crust.
4. Hull and slice the strawberries. Arrange part strawberries in an even layer, reserving approximately 1/2 cup for garnish.
5. Pour 2 1/2 cups cold milk in a bowl and mix in pudding mix. Mix until thoroughly combined. Pour over the berries and refrigerate for at least 3 hours.
6. Just before serving, spread the remaining non-dairy whipped topping on top and garnish with the reserved halved strawberries.

Makes 16 servings.