In a large mixing bowl, whisk together 2 cups of cold milk and 1 package of instant vanilla pudding mix for about 2 minutes until the mixture thickens to a creamy consistency. Gently fold in 1 container of whipped topping until well combined, creating a light and fluffy filling.

Begin assembling your cake by placing a single layer of graham crackers at the bottom of a 9×13-inch dish. Break any necessary pieces to ensure complete coverage of the dish.

Spread half of the creamy pudding mixture evenly over the graham crackers. Layer freshly sliced strawberries on top.

Add another layer of graham crackers over the strawberries, ensuring they cover the entire surface. Pour the remaining pudding mixture on top, smoothing it out with a spatula, followed by another layer of fresh strawberries.

Finish with a final layer of graham crackers, pressing them gently into the pudding. Spread a layer of strawberry frosting or warmed jam over the top.

Cover the dish and chill for at least 4 hours, or ideally overnight.

When ready to serve, slice the chilled cake into squares and garnish each piece with additional sliced strawberries or fresh mint sprigs.