non-stick cooking spray, as needed
6 graham crackers, whole
1/2 box vanilla cake mix
1 lb strawberries
1 8 oz. cream cheese, softened
1 14 oz. can sweetened condensed milk
1 C milk
8 oz. whipped topping
Preheat oven to 350 F degrees.
Spray a 9x9 baking dish with non-stick cooking spray.
Arrange 5 graham crackers in the pan, breaking as needed to fill the gaps.
Crush remaining graham cracker and set aside.
Prepare cake mix according to package directions. Remember, you are using 1/2 the box.
Pour batter on the graham cracker base.
Bake for 25-30 minutes, or until a toothpick inserted in center comes out clean.
Using the end of a wooden spoon, poke 4 rows of 4 holes in the cake, making 16 holes total.
In a large bowl, mash strawberries with a whisk, or fork, until very fine.
Add cream cheese and condensed milk, whisking until no large lumps remain. Add milk. Stir until smooth. Pour mixture over cake. Let set until cake has absorbed most of the mixture.
Spread whipped topping on top. Refrigerate for 3 hours, or overnight.
Sprinkle remaining crumbs over the top. Garnish with sliced strawberries.