23.4 oz boxes (96 g each)instant vanilla pudding mix
3½cups (840 ml)cold milk
8oz (226 g) packagecream cheese, softened
1cup (125 g)powdered sugar
12oz (1½ small containers or 339 g)Cool Whip, thawed
Puree one pound (493g) of the strawberries (using an immersion blender or regular blender). Whisk the cornstarch and sugar in a small saucepan. Add the water and strawberry puree. Bring the mixture to a boil over medium heat, whisking constantly to avoid scorching.
Once the mixture begins to boil, whisk constantly and boil for 1-2 minutes, or until it thickens well. Add the sliced strawberries. Cool completely while you bake the crust. (Tip: put it in the fridge to cool while making the rest of the dessert).
Preheat oven to 350° F. Mix the melted butter, flour, and pecans in a medium bowl and press into a greased 9 by 13-inch pan. Bake for 20-25 minutes, or until light golden brown. Refrigerate until cool.
Beat softened cream cheese and powdered sugar until smooth. Add one cup (80g) of Cool Whip and beat until well incorporated. Spread over cooled crust.
In a large bowl, add the pudding mix to the cold milk and whisk until it begins to thicken, a few minutes. Spread this on top of the cream cheese layer.
Carefully dollop the rest of the Cool Whip over top of the pudding mixture and smooth to the edges.
Spoon the strawberry mixture over the Cool Whip layer. Refrigerate for 2-3 hours or until set. Keep refrigerated until serving. Dessert will keep for 4-5 days.