Whisk the pudding mix with milk according to package instructions and set aside to thicken.
Chill the pudding mixture in the refrigerator until fully set, about 15 minutes.
In a separate bowl, whip the heavy cream with 1 cup of sugar and vanilla extract until stiff peaks form.
Gently fold the whipped cream into the pudding mixture.
In a food processor or with a rolling pin and bag, crush the graham cracker crumbs.
In a mixing bowl, combine graham cracker crumbs, all-purpose flour, remaining 1 cup sugar, salt, and softened butter until a crumbly mixture forms.
Stir in crushed freeze-dried strawberries and mini chocolate chips (if using).
Layer the bottom of a 9×13-inch dish with ladyfingers or sliced bananas, followed by pudding mixture, banana slices, and halved strawberries.
Repeat layers, finishing with a top layer of the crumb mixture.
Chill the pudding in the refrigerator for at least 2 hours before serving.
Serve chilled with a scoop of strawberry crunch for added texture.