In a large bowl, combine the milk and the instant pudding, mixing well, and put in the fridge to let set. Once the pudding is thick, add in the 12 ounces of cool whip.
In a 9x13 pan, line 6-7 graham crackers on the bottom to cover the whole pan. Spoon 1/3 of the pudding/cool whip mix and spread carefully.
Chop 3 of the bananas and lay overtop of the pudding mixture. Chop 10 strawberries and sprinkle onto the bananas.
Add 6-7 graham crackers on top of the fruit, again covering the whole pan.
Add another 1/3 of the pudding mixture. Add 7-8 graham crackers on top.
Add the last of the cool whip and spread onto the top of the graham crackers. Use your remaining 3 bananas and 10 strawberries to arrange over the top of the dessert.
Cover in plastic wrap and store in the fridge overnight to let the dessert set. If you want, you can wrap the dessert and plastic wrap and in aluminum foil and store in the freezer overnight instead. Make sure to let the dessert thaw in the fridge for at least 3 hours before cutting into it.
The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**