Strawberry Graham Cracker Cake

So I got stung by a jelly fish!! It hurt quite a bit. This would be the second time this has happened in my life and I would not recommend the experience it to anyone :) However, it wasn't painful enough to keep me from leaving the water :)

Strawberry Graham Cracker Cake

Ingredients:
3 lbs. fresh strawberries, sliced (I added raspberries too)
2 (8 oz.) tubs whipped topping or 1 box large vanilla pudding
1 (14.4 oz.) box graham crackers

Directions:
1. Spread a small amount of whipped topping (or prepared pudding) on the bottom of a 9x13-inch baking pan. Place 5 graham cracker sheets down the middle and break 2 more sheets into crackers to fit down the sides. Lightly cover the top of the graham crackers with more whipped topping and then a layer of sliced strawberries (and raspberries). Repeat three times, until you have four layers of graham crackers (you may be a few crackers short on the top layer, but that's ok). You'll end with a layer of strawberries on top.

2. Refrigerate covered for at least four hours, or until the crackers have softened completely. Cake will last well for two days. It will still be good on the third day, but the strawberries will start to get juicy and leak into the whipped topping. It will still taste good, but it won't be as pretty.

Adapted from So, how's it taste?