• In a blender or food processor, place the 10 sheets honey graham crackers and process/blend until the crackers are all crumbs. Empty the crumbs into a medium sized bowl and stir in ¼ cup granulated sugar. Add 6 tablespoons melted butter and combine.
• Spray a 9-inch pie pan with nonstick cooking spray and press the cookie crust evenly along the bottom and slightly up the sides. Place in freezer while preparing the filling.

Filling:

• Briskly whisk 2 (3-ounce) packages instant lemon pudding mix with 2 cups whole milk and whisk for 2 minutes.
• Remove 1 and 1/2 cups of the pudding and place in the bottom of the graham cracker crust. Spread evenly.
• Combine the remaining pudding with of the 1 (8-ounce) thawed frozen whipped topping and spread evenly on top of the lemon pudding layer.
• Chill in the fridge for at least 3 hours. When ready to serve, warm a very sharp knife under hot water, dry, and then make quick clean cuts to serve.
• If desired, serve with fresh strawberries.