Strawberry Cream Pie {Easy & No-Bake}

Strawberry Cream Pie {Easy & No-Bake} 1 (9-in.) pre-made graham cracker pie crust 1 container (16 oz.) fresh strawberries, washed and hulled 4 tbsp. sugar 4 oz. (half of an 8 oz. pkg.) cream cheese, softened 1 pkg. (3.4 oz.) vanilla flavor instant pudding mix 1 pkg. (3.4 oz.) strawberry creme instant pudding mix 2 cups Cool Whip whipped topping, thawed, divided Additional sliced fresh strawberries, for garnish Place the 16 oz. of fresh strawberries in a food processor with the sugar. Cover and pulse a few times until the berries are finely chopped. Add the cream cheese and pulse until blended. You may need to scrape down the sides. Place the mixture in a large bowl. Add both of the dry instant pudding mixes to the bowl and stir until thoroughly combined. Gently fold in 1½ cups of the Cool Whip. Spoon the mixture into the pie crust. Refrigerate at least 2 hours or until firm. To serve, garnish with the remaining Cool Whip, then top with sliced strawberries. Refrigerate leftovers.