Mix graham crumbs, and butter in 13x9-inch baking pan; press firmly onto bottom of pan.
Beat cream cheese and 2 tablespoons milk in large bowl with wire whisk until well blended. Gently stir in 1 1/2 cups of the whipped topping; spread over crust. Top with strawberries; set aside. Pour 3 1/2 cups mik into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. pour over strawberries.
Refrigerate at least 4 hours or overnight. Spread remaining 1 1/2 cups whipped topping over pudding just before cutting into pieces to serve. Store any leftovers in refrigerator.