15 graham crackers (enough to cover bottom)
8-10 strawberries, thinly sliced (enough to cover bottom)
8 oz light cream cheese
1 cup milk
1 box instant vanilla pudding (4 serving size, fat free, sugar free, or regular)
1½ cups drained, crushed pineapple (or fresh, finely chopped and drained)
¾ cup low-fat strawberry yogurt
2 cups light whipped topping, divided
Line a 9×13″ pan with a single layer of graham crackers (left whole, unless you need to break them to fit the pan). Top with a single layer of sliced strawberries.
In the bowl of a stand mixer, beat cream cheese until smooth and fluffy. Add milk and pudding mix, and beat until smooth, stopping to scrape down the sides if necessary.
Stir in pineapple and yogurt. Slowly stir in 1 cup of whipped topping.
Spread in the pan over the strawberries.
Top with remaining cup of cool whip. Refrigerate at least 6-8 hours so that graham crackers can soften and become cake-like. It can be made ahead and frozen, too.