In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until well blended. Press mixture into the bottom of a 9x13-inch pan. Chill in the freezer while you make the filling.

In a large bowl, beat cream cheese with 1/4 cup sugar and 2 tablespoons milk until smooth. Fold in half of whipped topping. Spread filling over crust. Place strawberries in an even layer over filling. Prepare instant pudding as directed on the package, but using only 3 1/2 cups milk. Spread prepared pudding over strawberries. Chill for 4 hours or overnight.

Before serving, spread remaining whipped topping over pudding.