Prep pan: Generously line a 9x5 inch loaf pan with plastic wrap. Make sure there is enough hanging over the sides to wrap across the top.

Prep strawberries: Finely chop half of the strawberries in a blender and set them aside. Chop the remaining strawberries into bite-size pieces (usually 8 per strawberry).

Prep frosting: In a tall mixing bowl, combine the heavy cream, 0.5 c. of the sugar, and the vanilla with an electric mixer. Whip until stiff peaks form. Divide the whipped cream evenly into two bowls. Place one in the refrigerator to use for the frosting; the other will be used for the cake itself.

Prep strawberry mixture: Beat the cream cheese and the remaining 0.25 c. of sugar in a large bowel with an electric mixer until fluffy (~3 min.). Fold about half of the whipped cream for the cake and all of the finely chopped strawberries into the cream cheese mixture until completely combined. Set aside.

Start building cake: Add one-third of the remaining whipped cream to the pan and spread it into an even layer. Top with a layer of graham crackers, breaking them up to make them fit if needed. Then, add half of the cheesecake mixture to the pan in an even layer and top with a second layer of graham crackers.

Continue building cake: Stir half of the bite-sized strawberries into the remaining whipped cream for the cake (refrigerate the rest of the strawberries until needed) and pour the whipped cream into the pan in an even layer. Top with a third layer of graham crackers and spread the remaining cheesecake mixture in an even layer on top; top with the fourth and final layer of graham crackers. Pull the excess plastic wrap across the top and freeze the cake for two to three hours.

Finish cake: Remove cake from freezer, uncover plastic wrap, and invert the cake onto a plate. Remove the plastic wrap. Whisk the instant pudding mix into the reserved whipped cream to stabilise it.If the whipped cream loses its fluffiness, you can beat it with the mixer again until stiff peaks form. Frost the cake with the whipped cream and decorate the top with remaining bite-sized strawberries.