01 -
Whisk the milk and pudding mix together until it's smooth. Let it rest for 5 minutes to thicken.
02 -
Carefully fold in the whipped topping so the mix stays fluffy.
03 -
Mix in vanilla and powdered sugar to combine everything evenly.
04 -
Spread strawberries on the bottom of the crust, then pour half of the pudding mixture on top.
05 -
Layer the remaining strawberries and cover with the rest of the pudding mix.
06 -
Refrigerate it for at least 2 hours to firm up perfectly before slicing.