2 cups graham cracker crumbs (or digestive biscuits, finely crushed)

1/2 cup unsalted butter, melted

1/4 cup granulated sugar

16 oz cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

2 cups whipped cream (stiff peaks)

2 cups fresh strawberries, sliced

1 can (20 oz) crushed pineapple, drained thoroughly

1 package (3.4 oz) instant vanilla pudding mix

1 cup cold milk

1 cup whipped cream (soft peaks)

Fresh strawberries for garnish

Optional: toasted coconut flakes, mint leaves, or chocolate drizzle

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Prepare the crust: Combine graham cracker crumbs, melted butter, and granulated sugar. Mix until texture resembles wet sand. Press firmly into a 9×13-inch dish. Refrigerate for 10 minutes.
Make the cream cheese filling: Beat softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until combined. Fold in 2 cups whipped cream until fluffy. Spread evenly over the chilled crust.
Add strawberry layer: Arrange sliced strawberries evenly over the cream cheese filling.
Prepare pineapple pudding mixture: Whisk pudding mix with cold milk until thickened. Fold in drained crushed pineapple. Spread over strawberries.
Top with whipped cream: Spread 1 cup whipped cream evenly over pudding layer.
Garnish & chill: Add fresh strawberries and optional coconut, mint, or chocolate drizzle. Chill at least 4 hours or overnight before serving.

Chill for at least 4 hours for best texture.
Can be made a day ahead for convenience.
Swap strawberries with other fruits like blueberries, raspberries, mango, or kiwi.
Use gluten-free graham crackers for a gluten-free option.
Dairy-free substitutions: vegan cream cheese and coconut whipped cream.