Combine the graham cracker crumbs, finely chopped pecans and melted Minerva Farms Sea Salt Butter. Stir the crust until it resembles wet sand.

Press the crust into an 11x7 baking pan and set in the freezer while you work on the next layer.

Combine the softened cream cheese, fresh strawberries, confectioners sugar and whipped cream in a large mixing bowl and beat until the strawberries are incorporated and a smooth cheesecake mixture has formed.

Remove the crust from the freezer and spread the strawberry cheesecake layer evenly over the crust. Place the dish back in the freezer.

Next, rinse the mixing bowl clean and add one package of vanilla instant pudding mix and two cups of cold milk. Beat over medium speed for 2 minutes until the mixture has thickened. 

Remove the dish from the freezer and add the pudding layer. 

Next, add the remaining whipped cream for the topping. 

Place the dish back in the freezer for at least one hour or in the fridge for at least 4 hours to allow the layers time to set. 

Just before serving add the additional berries.