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.