Combine graham crumbs and margarine in a mixing bowl. Press into the bottom of a 13-by-by-by-by-by-by-by-by-by-by-by-by-by- Refrigerate as you finish the remaining layers.
In a medium saucepan, combine the strawberries and sugar. Bring the mixture to a boil over medium-high heat. Using a fork, mash the strawberries until they are broken down into smaller bits.
In a small bowl, whisk together the cornstarch and water until a thick paste forms. Pour the strawberry mixture into a saucepan that has been brought to a boil. Continue to stir until the mixture thickens. Turn the heat off.
Blend the dessert topping and cream cheese in a large mixing bowl with a hand mixer until smooth. Combine the pudding powder and milk in a mixing bowl. Blend until smooth.
Spread the strawberry topping on top of the graham crust.
Refrigerate for several hours before serving. Recipes from Great Grandma