Chocolate Strawberry Crunch Icebox Cake

In a mixing bowl, whisk together 2 cups cold milk and the instant chocolate pudding mix until well combined. (Prep time: 2 minutes)

Refrigerate the pudding mixture until ready to assemble the cake, allowing it to set slightly. (Refrigerate: 15 minutes)

In a separate medium bowl, combine the softened cream cheese and non-dairy whipped topping. Add confectioners' sugar to taste and mix thoroughly until smooth and creamy. (Prep time: 5 minutes)

Select a 2-quart bowl or a 9x13-inch pan for assembling the icebox cake. Cover the bottom of the dish with a layer of chocolate-covered graham cracker squares, breaking them to fit if necessary. (Assembly time: 5 minutes)

Spread approximately 1/3 of the cream cheese mixture evenly over the graham cracker layer. Sprinkle about 1/4 cup of chocolate cookie crumbs on top of the cream cheese layer. (Assembly time: 3 minutes)

Create another layer of graham crackers over the cookie crumbs. Top with 1/3 of the chocolate pudding. Then, add a layer of sliced fresh strawberries and sprinkle 1/4 cup of milk chocolate-covered toffee bits. (Assembly time: 7 minutes)

Repeat the layers until the bowl or pan is filled, using the remaining graham crackers, cream cheese mixture, pudding, strawberries, and toffee bits. (Assembly time: 10 minutes)

Break the remaining graham crackers into thirds and arrange them attractively along the edge of the bowl or pan. Decorate the top with any remaining strawberries, cookie crumbs, or toffee bits for a visually appealing finish. (Decoration time: 5 minutes)

Cover the assembled icebox cake tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the graham crackers to soften. (Refrigerate: 4+ hours)

Before serving, garnish with additional fresh strawberries, a dusting of confectioners' sugar, or a drizzle of melted chocolate, if desired. Slice and serve chilled. (Serving time: 2 minutes)