Instructions
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Prep strawberries: Wash, hull, slice, and pat dry.
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Mix filling: Whisk pudding mix + cold milk 2 minutes. Rest 3–5 minutes. Fold in whipped topping until smooth.
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Layer: In a 9×13 dish, add a layer of graham crackers. Spread ⅓ of filling. Add a layer of strawberries. Repeat layers, ending with graham crackers and the remaining filling on top.
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Chill: Cover and refrigerate at least 4 hours (overnight is best).
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Top with chocolate: Warm frosting 10–15 seconds to soften, then spread over the top (or spread cooled ganache).
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Chill again: Refrigerate 1 hour before slicing.
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Serve: Slice cold for clean squares.
Notes
Ganache option: Heat ½ cup heavy cream until steaming, pour over 1 cup chocolate chips. Rest 2 minutes, stir glossy, cool slightly, then spread.
Best texture comes after an overnight chill.
Store covered in the fridge up to 4 days.
