In a large mixing bowl, combine three boxes of instant cheesecake pudding mix with four cups of cold whole milk. Whisk vigorously for about 2 minutes until smooth.

Gently fold in two cups of Cool Whip into the pudding mixture, using a spatula to maintain fluffiness.

In a 9x13 inch pan, lay down a single layer of graham crackers to cover the bottom completely.

Spread one-third of the pudding mixture evenly over the graham crackers and add a layer of diced strawberries.

Repeat the layering process with more graham crackers and pudding, followed by additional strawberries.

Finish with a final layer of graham crackers and the last of the pudding mixture, then garnish with remaining strawberries.

Cover with plastic wrap and chill in the refrigerator for at least 6-8 hours or overnight.