Spread a thin layer (about 1/2 of a container) of Cool Whip on the bottom of a 9 x 13 pan.

Add a layer of graham crackers, breaking as necessary to cover whipped topping.

Top with another ½ container of whipped topping and smooth with a spatula.

Arrange a layer of sliced strawberries on top of the whipped cream, covering the entire surface and be generous.

Repeat the layering process: graham crackers, whipped cream, and strawberries. Continue until you run out of ingredients, making sure to end with a layer of strawberries on top.

Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or overnight if possible. This chilling time allows the graham crackers to soften and meld with the cream and strawberries.